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Turkish Pasta
nibbleboard.com/recipes/turkish-pasta
Ingredients
Pasta
- 8 ounces farfalle pasta (or any short pasta)
- Kosher salt (for pasta water)
Meat Sauce
- 1 lb lean ground beef (93%)
- 1 medium onion, chopped (about 1 cup)
- 1 tablespoon red pepper paste (or tomato paste)
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 2 teaspoons sweet paprika
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Yogurt Sauce
- 1 cup plain Greek yogurt (full fat preferred)
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- ½ teaspoon kosher salt
Paprika Butter
- 4 tablespoons unsalted butter
- 1 teaspoon sweet paprika
- ¼ teaspoon red pepper flakes (or Aleppo pepper)
- ½ teaspoon kosher salt
Garnish
- ½ cup cherry tomatoes, halved (optional)
- 4 tablespoons dried mint (or fresh parsley) (optional)
Instructions
- Bring a large pot of water to a rolling boil. Salt it generously — it should taste like the ocean. Add the farfalle and cook until al dente according to package directions. Drain and set aside.
- While the pasta cooks, heat a large skillet over medium heat. Add the ground beef and cook, breaking it into small crumbles with a wooden spoon, until no longer pink — about 4-5 minutes.
- Add the chopped onion, red pepper paste, onion powder, cumin, 2 teaspoons paprika, ½ teaspoon salt, and black pepper to the beef. Stir and cook until the onions are soft and translucent, about 3-4 minutes.
- Whisk together the Greek yogurt, minced garlic, lemon juice, and ½ teaspoon salt in a bowl. Taste and adjust seasoning — it should be tangy and well-seasoned.
- Melt the butter in a small saucepan over medium heat. Add 1 teaspoon paprika, red pepper flakes, and ½ teaspoon salt. Stir and cook until the butter turns a deep red-orange and smells fragrant, about 1-2 minutes.
- Divide the cooked pasta among four bowls. Spoon a generous layer of yogurt sauce over the pasta, then top with the seasoned beef. Drizzle the hot paprika butter over everything.
- Garnish with halved cherry tomatoes, a generous sprinkle of dried mint, and a dusting of sumac if you have it. Serve immediately while the butter is still sizzling.
Nutrition per Serving
731Calories
38gProtein
62gCarbs
38gFat
Chef Tips
- I've found that full-fat Greek yogurt makes a huge difference here — low-fat gets watery and doesn't coat the pasta the same way.
- Don't skip the paprika butter. I know it seems like a lot of butter, but it's the soul of this dish — that spiced red oil drizzle is what makes it.
- If you can find Turkish red pepper paste (biber salçası) instead of tomato paste, use it. It adds a smoky sweetness that tomato paste just can't match.
- After trying both ways, I always bring the yogurt sauce to room temperature before serving. Cold yogurt on hot pasta creates a temperature shock that's not as pleasant.
- This reheats surprisingly well — store the components separately and assemble fresh. The yogurt sauce keeps 3-4 days in the fridge.
Storage
Store components separately in airtight containers in the fridge for up to 4 days. The yogurt sauce and meat reheat best when kept apart.