In a medium bowl, combine plain yogurt with minced garlic and a pinch of salt. Cover and refrigerate for 15 minutes.

Boil salted water in a large pot, add lumache pasta, and cook for 10-12 minutes until al dente. Reserve 1 cup pasta water before draining.

In a cold skillet, cook ground beef over medium-high heat for 6-8 minutes until browned. Break apart with a wooden spoon.

Add grated onion to the skillet and cook for 3-4 minutes until soft and translucent. Stir in minced garlic for 1 additional minute.

Add cumin, paprika, Aleppo pepper, salt, and black pepper. Stir for 1-2 minutes until spices are aromatic.

Mix in tomato paste and reserved pasta water. Let simmer for 10-15 minutes until sauce thickens.

Melt butter in a small saucepan, add paprika and Aleppo pepper flakes, and infuse for 1-2 minutes.

Plate pasta, spoon beef sauce over, add garlic yogurt, top with cherry tomatoes, parsley, and drizzle with spiced butter.