Chef John's spin on the viral Turkish pasta — ground turkey spiced with paprika and chili, simmered in tomato sauce, served over shells with cool garlic-yogurt sauce.
Ingredients
2 tablespoons olive oil
1 pound ground turkey
1 yellow onion, diced
1/4 cup butter
2 teaspoons kosher salt
2 tablespoons paprika
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon black pepper
1 tablespoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/8 teaspoon cayenne pepper
1 tablespoon tomato paste
1 cup tomato sauce
1/2 cup water
1 cup Greek yogurt
2 cloves garlic, minced
8 ounces shell pasta
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
Instructions
Add olive oil to a pan over high heat. When hot, add ground turkey and cook, breaking into small pieces. Once browning, add diced onion, butter, salt, paprika, chili powder, cumin, black pepper, onion powder, garlic powder, oregano, and cayenne. Reduce heat to medium-high and cook until onions are translucent and meat is browned, about 5 minutes.
Stir in tomato paste, tomato sauce, and water. Bring to a simmer, reduce heat to medium-low, and simmer for 20 to 30 minutes, stirring occasionally.
Whisk Greek yogurt, minced garlic, and a splash of water together in a small bowl. Refrigerate until needed.
Boil shell pasta in salted water until tender, about 9 minutes. Drain and divide into serving dishes. Spoon hot chili over pasta, top with yogurt-garlic sauce, and sprinkle with parsley and mint.
💬 Comments
Loading comments...