Anatolian Spiced Beef & Yogurt Pasta with Aleppo Pepper Butter

Instructions

1. 1Bring a large pot of salted water to a rolling boil. Add the penne rigate pasta and cook according to package directions until al dente. Drain well, reserving about 1/2 cup of pasta water, and set aside.
2. 2While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains, about 6-8 minutes. Drain off any excess fat.
3. 3Add the chopped onion to the skillet with the beef and cook until softened, about 5-7 minutes. Add 3 cloves of the minced garlic and cook for another minute until fragrant.
4. 4Stir in the tomato paste, cumin, smoked paprika, dried oregano, and optional cinnamon. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant and the tomato paste darkens slightly.
5. 5Pour in the crushed tomatoes and beef broth (or water). Bring to a simmer, then reduce heat to low, cover, and let the sauce gently simmer for 15-20 minutes, allowing the flavors to meld. Season generously with salt and black pepper.
6. 6While the sauce simmers, prepare the garlic yogurt. In a small bowl, combine the plain whole milk yogurt with the remaining 1 minced garlic clove and a pinch of salt. Mix well.
7. 7In a small saucepan, melt the unsalted butter over medium heat until it starts to foam and turns lightly golden brown (be careful not to burn it). Remove from heat and stir in the Aleppo pepper flakes and dried mint. The butter will sizzle and become very fragrant.
8. 8To serve, divide the cooked pasta among bowls. Spoon a generous amount of the spiced beef ragu over the pasta. Dollop a spoonful of the garlic yogurt on top of the meat sauce.
9. 9Drizzle each serving with the hot Aleppo pepper butter. Garnish with fresh chopped dill or parsley and toasted walnuts, if using. Serve immediately.

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