Turkish Pasta Recipe

A rich, comforting, pasta dish made with seasoned ground beef, garlicky yogurt, and warm paprika butter. It delivers bold flavor with minimal effort, making it perfect for busy weeknights.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

For the pasta

• 12 ounces pasta, such as shells, fusilli, or penne
• Salt, for the pasta water

For the beef topping

• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 small onion, finely diced
• 2 teaspoons sweet paprika
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon curry powder, optional
• 1 tablespoon tomato paste

For the garlic yogurt sauce

• 1 cup plain Greek yogurt
• 2 garlic cloves, finely grated or minced
• 1/4 teaspoon salt
• 1 to 2 tablespoons water, as needed to loosen

For the paprika butter

• 3 tablespoons unsalted butter
• 1 teaspoon sweet paprika
• 1/4 teaspoon chili flakes, optional

For serving

• 2 tablespoons chopped fresh parsley
• 1 small tomato, finely diced

Step-by-Step Instructions

1. Cook the pasta.
   Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package instructions. Reserve 1/4 cup of pasta water, then drain and set aside.
2. Brown the beef.
   Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 4 to 5 minutes, breaking it up with a spoon.
3. Add the seasonings.
   Stir in the diced onion, paprika, onion powder, black pepper, salt, optional curry powder, and tomato paste. Cook for another 6 to 8 minutes, stirring often, until the beef is browned and slightly crispy in places and the onion has softened.
4. Make the garlic yogurt sauce.
   In a small bowl, stir together the Greek yogurt, garlic, salt, and enough water to create a spoonable sauce.
5. Prepare the paprika butter.
   In a small saucepan or microwave-safe bowl, melt the butter. Stir in the paprika and chili flakes, if using. Warm gently for 20 to 30 seconds until fragrant.
6. Assemble the dish.
   Divide the pasta among serving bowls. Spoon over the garlic yogurt sauce, then top with the seasoned beef. Drizzle with paprika butter.
7. Finish and serve.
   Scatter with chopped parsley and diced tomato. Serve immediately.

Recipe Notes

Greek yogurt gives the sauce body and tang. For a looser texture, stir in a splash of reserved pasta water.

• If you want a richer finish, add an extra tablespoon of butter to the paprika drizzle.
• Ground lamb can be used instead of beef for a deeper flavor.
• For a vegetarian version, swap the beef for seasoned brown lentils or a finely chopped mushroom-walnut mixture.
• Leftovers keep well in the refrigerator for up to 2 days. Store the yogurt sauce separately if possible.