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Preparation time
20 minutes
Total time:
45 minutes
Serves
4
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Ingredients
Paprika Butter
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55 g (1/4 cup) butter
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2,5 ml (1/2 tsp.) Sweet paprika
Pasta
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450 g (1 lb) Lean ground beef
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5 ml (1 tsp.) vegetable oil
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1 onion, chopped
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15 ml (1 tbsp.) tomato paste
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10 ml (2 tsp.) onion powder
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10 ml (2 tsp.) sweet paprika
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5 ml (1 tsp.) curry powder
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2,5 ml (1/2 tsp.) crushed red pepper flakes
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250 ml (1 cup) 10% yogurt
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2 garlic cloves, finely grated
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340 g (3/4 lb) farfalle pasta
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105 g (3/4 cup) cherry tomatoes, quartered
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10 g (1/4 cup) flat-leaf parsley, coarsely chopped
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Directions
Paprika Butter
- In a small saucepan, melt the butter with the paprika until it becomes foamy. Remove from heat. Season with salt. Keep warm.
Pasta
- In a large non-stick skillet over high heat, cook the ground beef in the oil, breaking it up with a wooden spoon, until it starts to brown. Add the onion, tomato paste, and spices. Continue cooking, stirring occasionally, until the meat is well browned.
- In a bowl, mix the yogurt and garlic. Season with salt and pepper. Set aside.
- Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain.
- Divide the pasta into shallow bowls. Drizzle with the garlic yogurt. Top with the meat mixture, cherry tomatoes, and parsley. Finish with a drizzle of hot paprika butter. Serve immediately.
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