Turkish Pasta

01Method

1. 1

   Prepare the garlic-yogurt sauce: Combine the yogurt, grated garlic, and half the salt in a small bowl, mixing until smooth. Set aside at room temperature.

2. 2

   Prepare the tomato butter: In a large skillet over medium heat, melt the butter. Add the tomato paste and red pepper flakes, stirring to combine. Cook, stirring frequently, until the tomato paste darkens slightly and begins to catch on the pan and the butter turns deep red, about 2 minutes. Pour into a small bowl and wipe the skillet clean with a paper towel.

3. 3

   Cook the beef: Return the skillet to medium-high heat. Add the ground beef and onion, seasoning with the remaining salt and the black pepper. Break up the meat with a spatula and stir regularly, cooking until the beef is fully browned and beginning to crisp, about 10 minutes.

4. 4

   Cook the pasta: While the beef cooks, bring a large covered pot of salted water to a boil. Cook the pasta to al dente according to the package directions, then drain thoroughly.

5. 5

   Plate and serve: Divide the pasta among serving plates. Spoon the yogurt sauce over each portion, followed by the beef, then drizzle generously with the tomato butter. Finish with a handful of chopped parsley and serve right away. Leftover components can be refrigerated separately in airtight containers for up to 4 days; reheat the beef and tomato butter before serving over freshly cooked pasta.