Turkish Pasta Paprika Butter (Printable)

Al dente pasta combined with creamy garlicky yogurt and a spicy paprika chili butter drizzle.

# What You Need:

→ Pasta

01 - 14 oz dried pasta (tagliatelle or spaghetti)
02 - Salt, for boiling water

→ Garlicky Yogurt

03 - 14 oz Greek yogurt (full-fat preferred)
04 - 2 cloves garlic, finely minced
05 - 1/2 tsp salt
06 - 1 tbsp lemon juice (optional)

→ Paprika Chili Butter

07 - 4 tbsp unsalted butter
08 - 1 tbsp olive oil
09 - 1 1/2 tsp sweet paprika
10 - 1/2 tsp chili flakes (adjust to taste)
11 - 1/4 tsp ground cumin (optional)

→ Garnish

12 - 2 tbsp fresh dill or parsley, finely chopped
13 - Freshly ground black pepper, to taste

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain the pasta.
02 - In a bowl, combine Greek yogurt with minced garlic, salt, and lemon juice if using. Mix well and set aside at room temperature.
03 - In a small saucepan over medium heat, melt butter with olive oil. Stir in paprika, chili flakes, and cumin if using. Let sizzle gently for 1 to 2 minutes until fragrant and deep orange-red. Remove from heat.
04 - Toss the drained pasta with the reserved pasta water to loosen. Transfer to serving plates.
05 - Spoon generous dollops of the garlicky yogurt over the hot pasta. Drizzle evenly with the warm paprika chili butter.
06 - Sprinkle fresh dill or parsley and freshly ground black pepper over the dish. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes like you planned it all week.
  • The garlicky yogurt cools every bite while the spiced butter warms it back up again.
  • You probably have most of these ingredients sitting in your pantry right now.
  • It looks impressive on the plate but requires almost no skill to pull off.
02 -
  • Do not skip reserving pasta water, it's the only thing that keeps the yogurt from clumping when it hits the hot noodles.
  • The butter can go from fragrant to burnt in seconds, so pull it off the heat as soon as it smells nutty and rich.
  • Cold yogurt straight from the fridge will seize up on hot pasta, let it come to room temperature first.
03 -
  • Warm your serving plates in a low oven so the pasta stays hot longer and the butter doesn't congeal.
  • If you can find Aleppo pepper, use it instead of regular chili flakes for a fruity, complex heat.
  • Double the paprika butter and keep the extra in the fridge, it's incredible on roasted vegetables and scrambled eggs.
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