Description
This Turkish Pasta Recipe combines tender farfalle pasta with a flavorful ground beef meat sauce, creamy garlic yogurt sauce, and a rich buttery paprika drizzle. Garnished with fresh herbs and cherry tomatoes, it offers a quick and delicious weeknight dinner inspired by viral Turkish flavors.
Ingredients
Scale
For The Pasta
- 8 ounces pasta (farfalle or any shape)
- Kosher salt
For The Meat Sauce
- 1 pound 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
For The Garlic Yogurt Sauce
- 1 cup Greek yogurt, unsweetened plain (full fat or skim)
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- ½ teaspoon kosher salt
For The Butter Sauce
- 4 tablespoons unsalted butter
- 1 teaspoon sweet paprika
- ¼ teaspoon red pepper flakes (or more to taste, such as Aleppo or Urfa chili pepper)
- ½ teaspoon kosher salt
As Garnish (optional)
- ½ cup cherry tomatoes, halved
- 4 tablespoons dried mint or fresh parsley
- 2 tablespoons sumac (optional)
Instructions
- Cook the Pasta: Bring a large pot of water to a rolling boil and season generously with kosher salt until it tastes like the ocean. Add the pasta and cook according to package instructions until al dente, about 10 minutes. Reserve ½ cup of the cooking liquid, then drain and set the pasta aside.
- Prepare the Meat Sauce: In a large skillet over medium heat, add the ground beef. Cook, breaking it up with a wooden spoon for about 4-5 minutes until no longer pink and some oils are released. Add chopped onion, red pepper paste (or tomato paste), onion powder, ground cumin, sweet paprika, kosher salt, and black pepper. Stir and cook for 5-6 minutes until onions soften and meat is fully cooked. If the mixture becomes dry, add reserved pasta water to keep it moist. Remove from heat and set aside.
- Make the Garlic Yogurt Sauce: In a bowl, whisk together Greek yogurt, minced garlic, lemon juice, and kosher salt until smooth. Taste and adjust seasoning if needed. Set aside.
- Prepare the Butter Sauce: In a small saucepan over medium heat, melt the unsalted butter. Add sweet paprika, red pepper flakes, and kosher salt. Stir until the butter is fully melted and bubbly, then remove from heat.
- Assemble the Dish: Divide cooked pasta into serving bowls. Top each with ⅔ cup of meat sauce and 4 tablespoons of the garlic yogurt sauce. Drizzle with a tablespoon or more of the butter sauce. Repeat for all servings.
- Add Garnishes: If desired, sprinkle cherry tomatoes, dried mint or fresh parsley, and sumac on top for added flavor and color. Serve immediately.
Notes
- Save some pasta water as a backup to keep the meat sauce moist if it dries out during cooking.
- No additional oil is needed to sauté the beef since it releases its own fat, but you may add olive oil if preferred.
- Store leftover components separately in airtight containers in the fridge for up to 2 days. Reheat before assembling for best results.
- This recipe yields 4 servings.
