Turkish Pasta with Ground Beef and Yogurt Sauce

Bring a large pot of salted water to a boil. Cook the orecchiette according to package instructions until al dente. Before draining, reserve ½ cup of pasta water. Drain the pasta and set aside while preparing the beef sauce.

Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant. Add the ground beef and cook for 6–8 minutes, breaking it apart with a wooden spoon, until browned and fully cooked.

Stir in the diced tomatoes, tomato paste, paprika, cumin, oregano, red pepper flakes, salt, and black pepper. Cook for 5–7 minutes until the tomatoes soften and the sauce becomes rich and slightly thickened. Add reserved pasta water as needed to create a smooth sauce.

In a small bowl, mix Greek yogurt, minced garlic, lemon juice, salt, and olive oil until smooth. Add the cooked orecchiette to the beef sauce and toss until evenly coated. Serve the pasta warm with a generous spoonful of garlic yogurt sauce on top.

Sprinkle with fresh parsley, extra paprika, or chili flakes if desired. Serve immediately while the pasta is warm and the yogurt sauce is cool and creamy.