Ingredients
Pasta and beef
- 8 ounces dry fusilli pasta 227 g
- 1 tablespoon olive oil
- 1 pound 90% lean ground beef 454 g
- 1 medium onion 150 g, finely chopped
- 2 garlic cloves 6 g, minced
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon fine salt 3 g, divided
- 1/4 cup water
Yogurt and finishing
- 1 cup plain full-fat Greek yogurt 245 g
- 1 garlic clove 3 g, finely grated
- 2 tablespoons unsalted butter 28 g
- 1 teaspoon sweet paprika
- 1 1/3 cups chopped tomatoes 200 g
- 2 tablespoons chopped parsley 8 g
Equipment
- 1 Large pot
- 1 Large skillet
- 1 small saucepan
- 1 Mixing bowl
- 1 Food thermometer
Instructions
Prepare and cook
- Whisk yogurt with the grated garlic and a pinch of the measured salt. Refrigerate while cooking. Chop tomatoes and parsley.
- Bring a pot of water to a boil. Cook pasta according to package directions until just tender; drain, reserving a little cooking water.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Add beef and onion. Cook 8–10 minutes, breaking up the meat, until browned and the onion is softened. Reduce heat if needed.
- Stir in minced garlic, 1 teaspoon paprika, cumin, and remaining measured salt for 30 seconds. Add ¼ cup water and simmer 2–3 minutes. Verify the beef reaches 160°F (71°C).
Finish
- Melt butter gently in a small pan. Remove from heat and stir in the remaining 1 teaspoon paprika.
- Divide pasta among four bowls. Spoon garlic yogurt over the pasta, add beef, and finish with paprika butter, tomatoes, and parsley. Serve at once.
Nutrition
Serving: 1 serving (1/4 batch)Calories: 583.02kcalCarbohydrates: 51.99gProtein: 36.98gFat: 24.75gSaturated Fat: 10.15gPolyunsaturated Fat: 1.73gMonounsaturated Fat: 10.39gCholesterol: 96.79mgSodium: 398.44mgPotassium: 807.98mgFiber: 3.62gSugar: 7.04gVitamin A: 1359.03IUVitamin C: 13.04mgCalcium: 116.66mgIron: 5.41mg
Notes
Nutrition estimates include all measured oil and butter and assume all beef fat remains in the dish; drained fat changes the result. No salt is included in pasta cooking water in the calculation. Contains milk and wheat. Store components separately in the refrigerator within two hours; use within three days. Reheat pasta and beef to 165°F (74°C), then add yogurt and fresh toppings. Nutrition is an ingredient-weight estimate from USDA FoodData Central SR Legacy; vitamin values are input-based estimates without cooking-retention adjustment. Brands and cooking losses vary.
