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Turkish pasta with spiced beef, garlic yogurt, red chilli butter and fresh herbs

Turkish Pasta With Garlic Yogurt and Chilli Butter

Short pasta with spiced beef in tomato sauce, cool garlic yogurt and paprika chilli butter. Inspired by Turkish manti, ready in about 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Turkish-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the pasta and beef
  • 12 oz short pasta 340 g; fusilli, orecchiette or small shells
  • 1 tbsp olive oil
  • 1 medium onion finely chopped
  • 2 garlic cloves minced
  • 1 lb ground beef 450 g; or ground lamb
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp salt adjust to taste
  • 0.5 cup pasta cooking water plus more if needed
For the garlic yogurt
  • 1 cup plain Greek yogurt 240 g, at room temperature
  • 1 small garlic clove finely grated
  • 0.25 tsp salt
For the chilli butter
  • 3 tbsp butter
  • 1 tsp paprika
  • 0.5 tsp Aleppo pepper or red chilli flakes
  • 0.5 tsp dried mint optional
To serve
  • 2 tbsp fresh parsley or dill chopped

Equipment

  • 1 Large pot
  • 1 Large skillet
  • 1 Small pan

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta until just tender. Scoop out 1 cup of the cooking water before draining.
  2. Meanwhile, mix the Greek yogurt, grated garlic and salt in a bowl and set aside.
  3. Heat the olive oil in a large skillet over medium-high heat. Cook the onion for 4 minutes, then add the garlic and cook for 30 seconds.
  4. Add the ground beef and cook, breaking it up, for 6 to 8 minutes until browned and cooked through. Spoon off excess fat if needed.
  5. Stir in the tomato paste, smoked paprika, cumin and salt and cook for 1 minute. Add 1/2 cup of the pasta water and simmer for 2 minutes until saucy.
  6. Add the drained pasta to the skillet and toss, adding a little more pasta water if it looks dry.
  7. Melt the butter in a small pan over medium heat until it foams. Take it off the heat and stir in the paprika, Aleppo pepper and dried mint.
  8. Divide the pasta between bowls, add a big spoon of garlic yogurt, pour over the chilli butter and scatter with herbs.

Notes

Vegetarian: swap the beef for 2 cans of drained lentils or chickpeas, simmered in the spiced tomato for 5 minutes.
Yogurt tip: let the yogurt come to room temperature so it does not cool the pasta down too much.
Storage: keep the beef pasta for up to 3 days in the fridge; make fresh yogurt and butter when you serve it.