Boil the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the dry pasta and cook according to the package directions until it reaches a perfect al dente texture.

Prepare the Yogurt Sauce: While the pasta is boiling, place the room-temperature Greek yogurt into a medium mixing bowl. Add the grated garlic and kosher salt. Whisk everything together until the sauce is completely smooth and creamy. Set aside.

Make the Chili Butter: About two minutes before the pasta is done cooking, place a small skillet over medium heat. Add the unsalted butter and the olive oil. Once the butter has completely melted and begins to foam, stir in the Aleppo pepper. Let it sizzle for about 30 seconds until the butter turns a beautiful vibrant red and smells fragrant. Immediately remove the skillet from the heat so the pepper does not burn.

Drain and Toss: Reserve 1/4 cup of the starchy pasta cooking water, then drain the pasta in a colander. Let the pasta cool for just one minute so it is not boiling hot. Transfer the warm pasta to a large serving bowl.

Combine: Pour the garlic yogurt sauce over the warm pasta. Toss gently until every noodle is coated. If the sauce is too thick, stir in a splash of the reserved pasta water to thin it out into a silky glaze.

Plate and Serve: Divide the creamy pasta into individual serving bowls. Use a spoon to drizzle the hot, red chili butter generously over the top of each portion. Garnish with fresh chopped mint or parsley and serve immediately.