Cook the Pasta:

1. Boil the Water: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside. Toss with olive oil to prevent sticking.

Make the Tomato-Yogurt Sauce:

2. Sauté Aromatics: In a large skillet, heat olive oil or butter over medium heat. Add the chopped onion and sauté for 4-5 minutes, or until softened and translucent. Stir in the minced garlic and cook for another minute.
3. Add Tomatoes and Spices: Stir in the crushed tomatoes, red pepper paste (if using), cumin, paprika, oregano, and chili flakes. Cook for 5-7 minutes, allowing the flavors to meld.
4. Incorporate Yogurt: Lower the heat to medium-low and stir in the Greek yogurt until fully incorporated. Add salt and pepper to taste. Simmer for 2-3 minutes, stirring frequently, until the sauce is creamy and well blended.

Optional: Cook the Meat Topping

5. Brown the Meat: If adding meat, heat a separate skillet over medium-high heat. Cook the ground beef, lamb, or chicken with smoked paprika, cinnamon (if using), and a pinch of salt. Break it into crumbles as it cooks. Once browned and cooked through, set aside.

Combine Pasta and Sauce:

6. Toss Together: Add the cooked pasta to the skillet with the sauce. Toss gently to coat the noodles evenly, adding reserved pasta water a little at a time if the sauce is too thick.

Serve:

7. Plate the Dish: Divide the pasta among plates or bowls. Top with the optional meat mixture if desired.
8. Garnish: Sprinkle with crumbled feta, fresh herbs, or toasted nuts for added flavor and texture. Serve warm with a wedge of lemon on the side.