Ingredients
Pasta, beef and toppings
- 12 oz dry penne 340 g
- 1 tsp olive oil 4.5 g
- 1 small yellow onion 120 g prepared weight; finely diced
- 1 lb 93% lean ground beef 454 g
- 2 tsp sweet paprika 4.6 g total, divided
- 3/4 tsp fine salt 4.5 g total, divided; pasta water is unsalted
- 1/2 tsp ground black pepper 1 g
- 1 cup plain whole-milk Greek yogurt 240 g
- 2 cloves garlic 6 g; finely grated
- 2 tbsp unsalted butter 28 g
- 1 cup diced fresh tomato 180 g
- 2 tbsp chopped fresh parsley 8 g
- 1–2 tbsp water for loosening the yogurt, only as needed
Equipment
- 1 Large pot for pasta
- 1 12-inch skillet for browning the meat
- 1 Small saucepan for paprika butter
- 1 Colander
- 1 Small bowl for garlic yogurt
- 1 Food thermometer
- 1 Knife and cutting board
- 1 Fine grater for garlic
Instructions
Cook and assemble
- Put a large pot of unsalted water on to boil. Stir the Greek yogurt with the grated garlic and 1/4 teaspoon of the salt. Add 1–2 tablespoons water only if needed for a spoonable sauce, then refrigerate while you cook. Dice the tomato and chop the parsley.
- Heat the olive oil in a 12-inch skillet over medium-high heat. Add the onion and cook for 3–4 minutes, stirring, until softened. Add the ground beef, 1 teaspoon paprika, the remaining 1/2 teaspoon salt and the black pepper. Break it into small crumbles and cook for 7–10 minutes until browned and any watery liquid has evaporated. Verify the beef reaches 160°F (71°C) with a food thermometer; lower the heat if the onion starts to scorch.
- While the beef cooks, add the penne to the boiling water and cook according to the package instructions until al dente. Reserve 1/4 cup of the cooking water before draining. If the beef looks dry, stir in 1–2 tablespoons of this water to loosen the pan juices.
- Melt the butter in a small saucepan over low heat. Stir in the remaining 1 teaspoon paprika and warm for 20–30 seconds until fragrant, without letting the spice darken. Remove from the heat.
- Divide the drained hot pasta among four bowls. Spoon the cool garlic yogurt over the pasta, add the warm beef, then drizzle each bowl with its share of paprika butter. Finish with tomato and parsley. Serve immediately; do not simmer the yogurt in the skillet.
Nutrition
Serving: 1of 4 dinner portionsCalories: 623kcalCarbohydrates: 68.9gProtein: 40.8gFat: 19.7gSodium: 549mgFiber: 4.2g
Video
Notes
Serving: Keep the yogurt cool and assemble at the plate. Warming it in the beef skillet can cause separation.
Storage: Refrigerate in shallow covered containers within 2 hours, or 1 hour if the surrounding temperature is above 90°F. Keep at 40°F or below and use within 3–4 days. Store yogurt and fresh toppings separately when practical; reheat pasta and beef to 165°F, then add the cool toppings.
Nutrition: Estimated per one-quarter of the recipe using weighed raw ingredients and representative penne and food-composition data. Includes all oil, butter and measured salt, with unsalted pasta water. Brand differences, draining losses and side dishes affect actual values. Contains wheat and milk.
Estimated cost: About US$13.40 for the whole recipe, or US$3.35 per serving, from prorated representative US online prices and small produce and pantry allowances. Prices vary; excludes energy, equipment, taxes and delivery.
Video: Easy Peasy Pan demonstrates the same pasta, browned beef, garlic yogurt and paprika butter assembly. The video uses more butter per serving and includes garlic powder in its beef seasoning; follow this card for the four-serving quantities.
