Cook the pasta: Bring a large pot of water to a boil. Season the pasta water generously with salt ("like the ocean") and add the pasta and cook until it is al dente (depending on the type of pasta, that's typically 6-8 minutes). Save 1/2 cup of the pasta water, then drain the pasta and set it aside.

Make the meat sauce: While the pasta is cooking, heat a large skillet over medium heat, add the ground beef, and cook until no longer pink (breaking it up as you go).

Add the chopped onion, red pepper paste (or tomato paste), onion powder, ground cumin, 2 teaspoons of sweet paprika, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of ground black pepper. Cook, stirring regularly, until the onions are softened and the meat is fully cooked (5-6 minutes). If your meat starts to get dry, you can use some of the reserved pasta water to keep it meat moist. Then remove from heat.

Make the yogurt sauce: While the pasta and meat are cooking, make the yogurt sauce by whisking together 1 cup of Greek yogurt, 2 cloves of minced garlic, 1 tablespoon of lemon juice, and 1/2 teaspoon of kosher salt in a bowl. Taste it to make sure the balance of flavors is right for you. Set aside.

Make the paprika butter sauce: Right before serving, melt 4 tablespoons of butter in a small saucepan over medium heat. Add 1 teaspoon of sweet paprika, 1/4 teaspoon (or more, to taste) of red pepper flakes, and 1/2 teaspoon of kosher salt. Stir and cook until the butter is fully melted and bubbly, then remove from heat.

Assemble and serve: In a large bowl, stir together the pasta and meat sauce. Serve in individual bowls and drizzle with the yogurt sauce a little bit of the paprika butter sauce.