In a large skillet, heat olive oil over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned throughout, about 5 minutes. Drain any excess grease.

Add the diced onion to the pan with the cooked ground beef and cook until softened, about 3 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.

Add the diced tomatoes, tomato puree (if using), paprika, onion powder, salt, and pepper to the pan. Stir to combine and cook for 2 minutes, allowing the flavors to meld.

Stir in the full-fat Greek yogurt until well combined. If your yogurt is too tart, add a touch of honey or sugar to taste. Bring the sauce to a simmer and cook for 5 minutes, until slightly thickened.

While the sauce simmers, cook the pasta according to package directions in a separate pot of boiling salted water. Drain the pasta, reserving a little bit of the starchy pasta water (about 1/4 cup).

Add the cooked pasta to the pan with the sauce and toss to coat. If the sauce seems too thick, gradually add a splash or two of the reserved pasta water to thin it out to your desired consistency.

Remove the pan from heat and stir in the chopped fresh parsley. Plate the pasta and enjoy immediately!