60 min 
Medium 
For the Pasta & Yogurt Sauce (4)
- rigatoni or penne pasta 12oz (or 340g)
- Greek yogurt 1 cup
- garlic, minced or grated 2 cloves
- Salt ½ teaspoon
- black pepper ½ teaspoon
- olive oil 1 tablespoon
- Olive oil 2 tablespoons
- small onion, finely chopped 1
- garlic, minced 2 cloves
- red pepper flakes 1 teaspoon
- ground cumin ½ teaspoon
- smoked paprika ½ teaspoon
- dried oregano 1 teaspoon
- Pomì Double Concentrated Tomato Paste 1 tablespoon
- finely chopped fresh tomatoes 1 cup
- salt ½ teaspoon
- black pepper ½ teaspoon
- ground beef or lamb ½ cup
- water or vegetable broth ¼ cup
- butter, melted 1 tablespoon
- Red pepper flakes or sumac ½ teaspoon
- fresh parsley, chopped to taste
Preparation
A creamy, tangy yogurt-based pasta topped with a rich, spiced tomato sauce—perfect for a comforting yet flavorful meal.
Instructions
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Cook the Pasta
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Bring a large pot of salted water to a boil.
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Cook the pasta according to package instructions until al dente.
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Drain and set aside.
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Prepare the Garlic Yogurt Sauce
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In a bowl, mix Greek yogurt, minced garlic, salt, and black pepper.
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Stir until smooth and set aside.
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Make the Spiced Tomato Sauce
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Heat olive oil in a pan over medium heat.
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Add chopped onion and sauté until soft and golden.
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Add minced garlic, red pepper flakes, cumin, paprika, and oregano. Stir for 30 seconds until fragrant.
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Mix in Pomì Double Concentrated Tomato Paste and cook for another minute.
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Add the fresh tomatoes, salt, and black pepper. Stir well.
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If using meat, add ground beef or lamb and cook until browned.
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Pour in water or broth, lower the heat, and let simmer for 8-10 minutes until thickened.
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Assemble the Dish
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Toss the cooked pasta with the garlic yogurt sauce until evenly coated.
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Transfer to serving plates and spoon the spiced tomato sauce on top.
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Finish with Garnishes
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Drizzle melted butter mixed with red pepper flakes or sumac over the dish.
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Sprinkle with fresh parsley and serve warm.
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