Description
Delicious Turkish Pasta combines al dente farfalle with a flavorful ground beef meat sauce, a tangy garlic yogurt sauce, and a spicy buttery finish. This quick weeknight dinner recipe is easy to make and bursting with rich Middle Eastern-inspired flavors.
Ingredients
Scale
For The Pasta
- 8 ounces pasta (farfalle recommended)
- Kosher salt
For The Meat Sauce
- 1 lb ground beef, 93% lean
- 1 medium onion, chopped (about 1 cup)
- 1 tablespoon red pepper paste or tomato paste
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 2 teaspoons sweet paprika
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For The Garlic Yogurt Sauce
- 1 cup Greek yogurt, plain, unsweetened (full fat or skim)
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- ½ teaspoon kosher salt
For The Butter Sauce
- 4 tablespoons unsalted butter
- 1 teaspoon sweet paprika
- ¼ teaspoon red pepper flakes (or more to taste, e.g. Aleppo or Urfa chili pepper)
- ½ teaspoon kosher salt
As Garnish (Optional)
- ½ cup cherry tomatoes, halved
- 4 tablespoons dried mint or fresh parsley
- 2 tablespoons sumac (optional)
Instructions
- Cook the Pasta: Bring a large pot of water to a boil and season generously with kosher salt until it tastes like the ocean. Add the pasta and cook according to package instructions until al dente, about 10 minutes. Reserve ½ cup of the pasta cooking water, then drain and set the pasta aside.
- Prepare the Meat Sauce: In a large skillet over medium heat, add the ground beef. Cook for 4-5 minutes, breaking up large chunks, until the meat releases its oils and is no longer pink. Add the chopped onion, red pepper paste (or tomato paste), onion powder, cumin, sweet paprika, kosher salt, and black pepper. Stir regularly and cook until onions soften and meat is fully cooked, about 5-6 minutes. Add reserved pasta water as needed to keep the mixture moist. Remove from heat and set aside.
- Make the Garlic Yogurt Sauce: In a bowl, whisk together the Greek yogurt, minced garlic, lemon juice, and kosher salt. Taste and adjust seasoning if needed. Set aside.
- Prepare the Butter Sauce: In a small saucepan over medium heat, melt the butter. Stir in sweet paprika, red pepper flakes, and kosher salt. Cook until the butter is fully melted and bubbly, then remove from heat.
- Assemble the Dish: Place the cooked pasta into serving bowls. Top each with about 4 tablespoons of the yogurt sauce and ⅔ cup of the meat sauce. Drizzle with about 1 tablespoon or more of the butter sauce. Repeat for all servings.
- Add Garnish and Serve: Optionally, garnish with halved cherry tomatoes, dried mint or fresh parsley, and a sprinkle of sumac. Serve immediately for best flavor and texture.
Notes
- Reserve some pasta water as a backup to keep the meat sauce moist while cooking, though you likely won’t need it if you multitask efficiently.
- No olive oil is used for sautéing the beef because it releases its own oils. If you prefer, add a small amount for richer flavor.
- Store leftover components separately in airtight containers in the refrigerator for up to 2 days. Reheat individually and assemble before serving.
- Farfalle pasta is recommended to hold the sauce well, but any pasta shape will work.
- The yogurt sauce can be adjusted by adding more lemon juice or salt to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg
