Description
This flavorful Turkish Pasta recipe combines al dente farfalle pasta with a spiced ground beef sauce, a creamy garlic-yogurt topping, and a rich paprika-infused butter drizzle, garnished with fresh cherry tomatoes, dried mint, and optional sumac for a vibrant and comforting meal.
Ingredients
Scale
Pasta
- 8 ounces pasta (farfalle recommended, but any shape works)
- Kosher salt (for pasta water)
Meat Sauce
- 1 lb ground beef (93% lean)
- 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 Greek yogurt (unsweetened plain, full fat or skim)
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- ½ teaspoon kosher salt
Butter Sauce
- 4 tablespoons unsalted butter
- 1 teaspoon sweet paprika
- ¼ teaspoon red pepper flakes (or more to taste, e.g. Aleppo or Urfa chili pepper)
- ½ teaspoon kosher salt
Garnish
- ½ cup cherry tomatoes, halved
- 4 tablespoons dried mint (or fresh parsley)
- 2 tablespoons sumac (optional)
Instructions
- Cook pasta: Bring a large pot of water to a boil and season generously with kosher salt until it tastes like the ocean. Add the pasta and cook until al dente, approximately 9-10 minutes or according to package instructions. Reserve ½ cup of the cooking water before draining. Set pasta aside.
- Prepare meat sauce: While pasta cooks, heat a large skillet over medium heat and add ground beef. Cook for 4-5 minutes, breaking up the meat with a wooden spoon until no longer pink and some oils are released. Add chopped onions, red pepper paste (or tomato paste), onion powder, cumin, sweet paprika, kosher salt, and black pepper. Stir regularly and cook for 5-6 minutes until onions soften and meat is fully cooked. Add reserved pasta water as needed to keep the mixture moist. Set the meat sauce aside.
- Make yogurt sauce: In a bowl, whisk together Greek yogurt, minced garlic, lemon juice, and kosher salt. Taste and adjust seasoning if necessary. Set aside.
- Prepare butter sauce: In a small saucepan over medium heat, melt unsalted butter. Stir in sweet paprika, red pepper flakes, and kosher salt. Cook while stirring until the butter is completely melted and bubbly.
- Assemble the dish: Place cooked pasta in serving bowls. Spoon 4 tablespoons of the yogurt sauce over the pasta, followed by about ⅔ cup of the cooked beef mixture. Drizzle each serving with a tablespoon or more of the paprika butter sauce. Repeat for remaining servings.
- Garnish and serve: Optionally, garnish with halved cherry tomatoes, dried mint or fresh parsley, and a sprinkle of sumac if using. Serve immediately and enjoy!
Notes
- Reserve pasta water to adjust the moisture of the meat sauce for better texture.
- Red pepper paste can be substituted with tomato paste but will change the flavor profile slightly.
- For more heat, increase red pepper flakes or use Aleppo or Urfa chili pepper.
- Sumac adds a tangy note but is optional if unavailable.
- This recipe uses full-fat Greek yogurt, but you can use a low-fat version to reduce calories slightly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Turkish
Keywords: Turkish pasta, ground beef pasta, farfalle recipe, yogurt sauce pasta, spiced beef, paprika butter sauce
