Turkish Pasta with Spiced Ground Beef

Turkish home cooks often crown pasta with cool yogurt and spiced butter, a nod to Anatolian comfort. Here, lean ground beef browns with cumin and Aleppo pepper before meeting short pasta and a minty yogurt swirl.

Serves 4 · 10 min prep · 25 min cook

Estimate for one serving

• 610 cal
• 39g protein
• 58g carbs
• 24g fat
• 3g fiber

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Ingredients

• 1 lb ground beef (90% lean)
• 12 oz short pasta such as penne or shells
• 1 medium yellow onion
• 4 garlic cloves
• 2 tbsp tomato paste
• 1 can (14 oz) crushed tomatoes
• 1 cup plain Greek yogurt
• 2 tbsp butter
• 1 tsp ground cumin
• 1.5 tsp Aleppo pepper or paprika
• 1 tsp dried mint
• 1.25 tsp kosher salt
• 0.5 tsp black pepper
• 1 tbsp olive oil
• 0.25 cup fresh parsley
• 0.5 cup water or broth

Instructions

1. 1Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente. Reserve a splash of pasta water, then drain and set aside.
2. 2While the pasta cooks, finely dice the onion and mince the garlic. Warm olive oil in a wide deep skillet over medium-high heat.
3. 3Add the ground beef and break it up with a wooden spoon. Cook until browned and no pink remains, about 6 to 7 minutes. Season with salt and black pepper.
4. 4Stir in the onion and cook until softened, 3 minutes. Add the garlic, cumin, and half the Aleppo pepper; cook until fragrant, about 30 seconds.
5. 5Clear a space in the pan, add the tomato paste, and toast it for 1 minute. Pour in the crushed tomatoes and water or broth. Simmer until slightly thickened, 5 to 6 minutes.
6. 6Lower the heat. Fold the drained pasta into the spiced beef sauce, adding a splash of reserved pasta water if needed so everything is glossy and coated.
7. 7In a small saucepan melt the butter over medium heat. Stir in the remaining Aleppo pepper and the dried mint; cook just until the butter foams and turns brick-red, 30 to 60 seconds. Remove from heat.
8. 8Divide the pasta among bowls. Dollop Greek yogurt over each serving, then drizzle the sizzling spiced butter on top so it pools into the yogurt.
9. 9Scatter chopped parsley over the bowls and serve immediately while the contrast of cool yogurt and hot butter is at its best.