Beefy Paprika Butter Pappardelle with Garlic Yogurt

Wide ribbons of pappardelle tossed in paprika butter, topped with a rich savory beef sauce, cooled with garlic yogurt, and finished with parsley

Yield: 4-5 servings
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Special Equipment: Large skillet

Ingredients

Beef Sauce:

• 1 ½ lb 80/20 ground beef

• 1 medium onion, diced

• 4 tbsp tomato paste

• 1 tbsp smoked paprika

• 1 tsp ground cumin

• 1 tsp red pepper flakes

• 1 tsp sugar

• ½ cup beef consommé

• 1 tbsp Johnny’s French Dip Au Jus

• or 1 tbsp Worcestershire if needed

• Olive oil

• Black pepper

• Salt, to taste

  Garlic Yogurt:

• ¾-1 cup full-fat Greek yogurt

• 1 tbsp minced garlic

• 1 tbsp lemon juice

• Zest of ½ lemon

• 3 tbsp milk

• 2 tbsp heavy cream

• Salt to taste (about ½ tsp)

• Olive oil drizzle

  Paprika Butter:

• 8 tbsp salted butter

• 1 tbsp paprika

• Pinch red pepper flakes

  Tomatoes:

• 1-2 cups whole cherry tomatoes

• Olive oil

• Salt and pepper

  1-2 tsp balsamic vinegar

  To Serve:

• 1 lb pappardelle, cooked al dente

• Fresh parsley, finely chopped

• Fresh cracked black pepper

Directions

1. Prepare the Garlic Yogurt: In a small bowl, whisk together the yogurt, garlic, lemon juice, zest, milk, cream, and salt. Drizzle with a little olive oil. Set aside at room temperature for at least 1-15 minutes to allow the flavors to marry.

2. Brown the Beef Sauce: Heat a splash of olive oil in a large skillet over medium-high heat. Sauté the onion until soft and translucent. Add the ground beef, breaking it up with a spoon, and brown thoroughly.
   
   Once the beef is cooked, stir in the smoked paprika, cumin, and red pepper flakes. Let the spices toast in the beef fat for about 30 seconds until fragrant. Push the meat to the edges of the pan and add the tomato paste to the center. Fry the paste for 1-2 minutes until it turns a deep brick-red, then stir everything together.

3. Simmer and Deglaze: Pour in the beef consommé, sugar, and Johnny’s French Dip Au Jus. Lower the heat and simmer for 5-7 minutes until the sauce has thickened and the flavors are concentrated. Adjust salt and pepper to taste.

4. Blister the Tomatoes: In a separate small pan (or on a hot Blackstone), toss the cherry tomatoes with olive oil, salt, and pepper. Cook over high heat until the skins blister and the centers become jammy. Drizzle with balsamic vinegar at the very end and remove from heat.

5. Bloom the Paprika Butter: In a small saucepan, melt the salted butter over low heat. Stir in the paprika and a pinch of red pepper flakes. Allow the spices to bloom in the butter for 1 minute. Be careful not to let the butter brown.

6. Assemble and Serve: Toss the hot, cooked pappardelle with the majority of the paprika butter until every ribbon is coated.
   
   To plate, spread a generous spoonful of the garlic yogurt on the base of the dish. Nestle the buttery pasta on top, followed by a large scoop of the beef sauce. Scatter the blistered tomatoes over the top, drizzle with the remaining paprika butter, and finish with fresh parsley and cracked black pepper.