Turkish Pasta

Ingredients

• 2 cups strained greek yogurt
• 3 cloves garlic, finely minced
• 2 teaspoons kosher salt, divided, plus more to taste
• 5 Tablespoons butter
• 2 teaspoons sweet paprika, divided
• 1 pound fusilli pasta
• 1.25 pounds ground round
• 1 cup chopped onion
• 1/4 teaspoon curry powder
• 2 teaspoons onion powder
• 1/2 teaspoon pepper
• 1 pint grape tomatoes, quartered
• 1 bunch flat leaf parsley, roughly chopped

Instructions

1. Stir together yogurt, garlic and 1/2 teaspoon salt in a bowl until well blended and set aside. Melt butter in a small skillet or saucepan and stir in 1/2 teaspoon paprika and salt to taste. Keep warm.
2. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 9 minutes; drain.
3. Meanwhile, heat a large skillet over medium-high heat. Add ground beef and cook, breaking up meat with a spatula, until beginning to brown. Add onion, remaining paprika, curry powder, onion powder, remaining salt, and pepper and cook until browned, crumbly, and slightly crispy.
4. Divide pasta among serving plates and top evenly with yogurt mixture. Top with ground beef mixture and drizzle evenly with butter mixture. Sprinkle the top with tomatoes and parsley.