Cook the pasta in a large pot of boiling, generously salted water following the package's al dente timing, about 9–10 minutes for farfalle, then reserve ½ cup cooking water before draining and setting the noodles aside. A finished noodle should bend easily but still offer a firm bite at its center.

Start the beef while the pasta boils by placing it in a large skillet over medium heat and using a wooden spoon to break it into crumbles during 4–5 minutes of cooking. The pink color should disappear as the meat releases juices and some of its fat.

Work the chopped onion, red pepper paste or tomato paste, onion powder, cumin, sweet paprika, salt, and black pepper into the beef, stirring regularly over medium heat for another 5–6 minutes, then set it aside and use reserved pasta water as needed to prevent dryness. The onions should soften, the beef should finish cooking, and the seasoned crumbles should look moist rather than sit in a pool of liquid.

Whisk the Greek yogurt, minced garlic, lemon juice, and salt in a mixing bowl, taste for seasoning, and set the sauce aside. The mixture should look smooth and creamy, with the garlic evenly distributed.

Prepare the drizzle immediately before serving by melting the butter over medium heat in a small saucepan, stirring in the sweet paprika, red pepper flakes, and salt, and continuing until bubbly. Look for fully melted butter with active bubbles and a warm pepper aroma, without darkening spices.

Divide the cooked pasta among bowls and build each serving with 4 tablespoons garlic yogurt, ⅔ cup cooked beef, and a tablespoon or more of the butter sauce. The yogurt should coat the top noodles while the beef and reddish butter remain visible as separate layers.

Finish each bowl, if desired, with cherry tomatoes, a tablespoon of dried mint or fresh parsley, and a teaspoon of sumac if using, then serve immediately. The optional toppings add juicy freshness, herbal aroma, and a tart contrast to the warm meat and butter.