Turkish-Inspired Beef Pasta with Garlic Yogurt & Chili Crisp

This contemporary Turkish-inspired pasta pairs seasoned ground beef with garlic yogurt, drawing on the combination of meat, pasta, and tangy dairy found in Turkish cooking. It uses purchased penne rather than filled mantı. Blackland Original Chili Crisp supplies the finishing richness, with a little parsley and no additional butter sauce.

About 4 main-course bowls; each contains one-quarter of the pasta, beef, garlic yogurt, and finish. Yield is approximate.

Allow about 40 minutes, including 15 minutes of preparation and 25 minutes of cooking and assembly. The pasta and beef cook at the same time on two burners. No required marinating or chilling time is hidden in the total.

Ingredients

• 12 ounces (340 g) dried penne
• 3 quarts (2.8 liters) water, for boiling pasta
• 1 tablespoon Diamond Crystal kosher salt, for the pasta water
• 1 pound (454 g) 90% lean ground beef
• 1 medium yellow onion (about 150 g), finely diced
• 1 tablespoon tomato paste
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 3/4 teaspoon Diamond Crystal kosher salt, divided between beef and yogurt
• 1 cup (240 g) plain whole-milk Greek yogurt
• 1 small garlic clove, finely grated
• 2 teaspoons fresh lemon juice
• 2 tablespoons room-temperature water, for the yogurt
• 1/2 cup reserved pasta cooking water, using only as needed
• 2 tablespoons BLACKLAND Original Chili Crisp, for finishing
• 2 tablespoons finely chopped flat-leaf parsley

Instructions

1. Bring the 3 quarts of water to a boil with the tablespoon of salt. Meanwhile, whisk the yogurt with the garlic, lemon juice, 2 tablespoons room-temperature water, and 1/4 teaspoon of the separately measured 3/4 teaspoon salt. Cover and keep chilled until assembly; do not put the yogurt over direct heat.
2. Add the penne to the boiling water and cook according to its package until just tender, usually 10 to 12 minutes. Before draining, reserve 1/2 cup cooking water. Drain the pasta when ready and keep it off the heat while you finish the beef.
3. At the same time, heat a 12-inch skillet over medium-high heat. Add the beef without additional oil, break it into small pieces, and cook for 6 to 8 minutes, stirring occasionally so the pieces brown. Add the onion, reduce to medium, and cook another 5 to 6 minutes until the onion softens. If rendered fat visibly pools, spoon off the excess, leaving only enough to coat the skillet.
4. Stir the tomato paste, paprika, cumin, pepper, and remaining 1/2 teaspoon salt into the beef for 1 minute. Add 2 to 4 tablespoons reserved pasta water as needed to loosen the browned bits; the mixture should be moist but not soupy. Cook until a thermometer inserted into a gathered mound of the beef reads at least 160°F (71°C). Browning alone does not establish doneness.
5. If the drained pasta has stuck together, toss it off the heat with 1 or 2 tablespoons of the remaining cooking water; discard unused water. Divide the warm pasta among 4 bowls. Spoon the garlic yogurt over it in ribbons, then add the hot beef. Keep the yogurt out of the hot skillet and do not boil the assembled sauce.
6. Stir the chili crisp to distribute oil and solids, then spoon 1 1/2 teaspoons over each bowl, using all 2 tablespoons. Divide the parsley among the bowls and serve immediately.

Serving Suggestions

• Serve as four complete main-course bowls, with the yogurt and beef in distinct layers to stir together at the table.
• A separately prepared cucumber salad or roasted vegetables adds a crisp or smoky side.

Optional Variations

• Use 12 ounces (340 g) dried farfalle in place of penne and follow its package cooking time.
• For a mint accent, replace the 2 tablespoons fresh parsley with 1 teaspoon dried mint, crumbling it over the assembled bowls.
• For a less garlicky yogurt, use half of the small garlic clove; keep the lemon and water quantities unchanged.

Storage & Make-Ahead

For planned leftovers, keep the pasta, beef, yogurt, and chili-crisp finish separate. Refrigerate pasta and beef promptly in shallow covered containers and keep the yogurt covered, all at 40°F (4°C) or below. Refrigerate within 2 hours, or 1 hour above 90°F (32°C), and use within 3 days.

Reheat only the amount of pasta and beef needed, adding 1 tablespoon water per portion if dry, until they reach 165°F (74°C). Add the cold yogurt and reserved crisp after reheating. If a portion was already fully assembled, reheat it gently to 165°F (74°C); the yogurt may separate, so separate storage gives a better texture.

Contains wheat in standard penne and milk in yogurt. Some pasta contains egg; check its label, along with the tomato paste and chili crisp, for relevant allergens and cross-contact advisories. This beef recipe is not vegetarian.

Original Chili Crisp provides the finishing oil and aromatic solids, so a second butter or oil drizzle is unnecessary. Its product heat is 2/5; the assembled pasta is estimated mild, with yogurt softening the warmth.

More from the BLACKLAND kitchen: Weeknight Chili Crisp Noodles or Chili Crisp Roasted Vegetables.