Pin it I discovered this dish quite by accident one rainy afternoon when I found myself with a container of yogurt that needed using and a half-empty box of pasta. What started as a pragmatic kitchen solution became something I now crave regularly. There's something about the way the tangy yogurt clings to each piece of pasta, how the warm spiced butter pools at the bottom of the bowl, that makes this feel both humble and somehow luxurious. It's the kind of meal that tastes like someone who knows what they're doing made it, even though it takes barely longer than boiling water.
I made this for friends who arrived unannounced on a Tuesday evening, and I remember the kitchen filling with the smell of paprika and butter hitting the heat. One person asked what restaurant I'd ordered from, genuinely confused that it came from my own stove. That moment—the surprise, the silence while everyone tasted it, the immediate requests for the recipe—that's when I knew this wasn't just a weeknight dinner, it was something worth keeping close.
Ingredients
- Pasta (400g dried fusilli or penne): Choose a shape that holds sauce well; the twists and tubes catch the yogurt beautifully and make each bite balanced.
- Salt for pasta water: Use enough that it tastes almost like the sea—this is your only chance to season the pasta itself.
- Plain full-fat Turkish or Greek yogurt (400g): The fat content matters here; it creates a silkier sauce and tastes infinitely better than anything labeled low-fat.
- Garlic (2 cloves, finely minced): Mincing finely rather than slicing ensures the garlic distributes evenly and doesn't create sharp bites.
- Salt (1/2 teaspoon): Just enough to brighten the yogurt without overwhelming its tang.
- Unsalted butter (60g): Unsalted lets you control the salt level and gives you a cleaner canvas for the spices.
- Olive oil (1 tablespoon): This keeps the butter from browning too quickly and adds its own subtle depth.
- Sweet paprika (1 1/2 teaspoons): Sweet paprika gives a warm, almost floral note; avoid smoked unless you want that distinct character.
- Aleppo pepper or red pepper flakes (1/2 teaspoon): Aleppo pepper has a gentler, more complex heat; red pepper flakes are sharper, so adjust to your preference.
- Dried mint (1/4 teaspoon, optional): If you include it, rub it between your palms first to awaken its oils and scent.
- Fresh dill or parsley (2 tablespoons): A garnish that adds brightness and cuts through the richness beautifully.
Instructions
- Set your water to a rolling boil:
- Fill a large pot with water and add a tablespoon of salt. You want it boiling hard before the pasta goes in; this ensures even cooking and helps the pasta finish with a slight bite rather than becoming soft.
- Cook pasta until it's just tender:
- Add pasta to the rolling water and follow package directions, but start tasting it a minute before the suggested time. You're looking for that moment where it's cooked through but still has resistance when you bite it. Fish out 2 tablespoons of the starchy cooking water before draining—this liquid gold will help your sauce come together smoothly.
- Whisk yogurt into a pourable sauce:
- While the pasta cooks, combine yogurt, minced garlic, and salt in a medium bowl. Whisk until smooth and combined. If your yogurt is very thick, add the reserved pasta water a spoonful at a time until it loosens into a sauce you could pour, but it should still cling to pasta.
- Bloom your spices in butter:
- In a small saucepan over medium heat, melt butter with olive oil. Once the butter foams, add paprika and Aleppo pepper (and mint, if using). Let it sit and sizzle for about one minute, just until the kitchen smells unmistakably warm and spiced. This short time on heat wakes up the flavors without letting anything burn.
- Bring everything together:
- Toss your warm drained pasta directly with the yogurt sauce until every strand is coated in that creamy tang. It should look luxurious, not dry or soupy.
- Serve in bowls with the spiced butter drizzle:
- Divide pasta among bowls and pour a generous amount of spiced butter over each. The warm butter will pool and perfume the dish. Top with fresh dill or parsley if you have it, and eat while everything is still warm.
Pin it There was an evening when my partner asked if this was something I'd grown up eating, and I had to laugh and admit I'd invented it during a moment of kitchen improvisation. But then they said it tasted like coming home, and somehow that mattered more than authenticity ever could. Food doesn't have to have a long history to feel important; sometimes it just needs to be made with a little care and an honest appetite.
The Charm of Simplicity
This dish thrives in its restraint. There's no cream, no cheese, no complicated reductions. Just four components—pasta, yogurt, butter, spice—that respect each other and create something greater than their sum. I've learned that in cooking, as in life, sometimes the most memorable experiences come not from complexity but from knowing exactly what you want and executing it with intention. The yogurt-based sauce approach also means this works beautifully as a canvas; you can add what you have without guilt, whether that's crumbled feta, toasted walnuts, or crispy breadcrumbs.
A Gateway to Turkish Flavors
Turkish cuisine has a way of making you want to understand the culture behind it. This dish introduced me to the beauty of Aleppo pepper, the way paprika can be sweet rather than smoky, and how yogurt isn't just a breakfast food but a fundamental sauce base. Learning to use these flavors has made me braver in my kitchen generally. Now I reach for them in unexpected places, and they make everything taste a little more interesting.
Make It Your Own
The most rewarding part of cooking is knowing when to follow a recipe exactly and when to let it bend to what you have. This dish is forgiving and adaptable, which is why I've returned to it so many times. You can serve it with a side salad if you want vegetables, or alongside crusty bread for soaking up every last trace of sauce. Some nights I've added a fried egg on top, other times crispy chickpeas or a handful of toasted pine nuts.
- If you can't find Aleppo pepper, red pepper flakes work just fine, though the heat will be sharper and less complex.
- Fresh mint or cilantro in the yogurt sauce (instead of just the butter) creates a different but equally delicious version.
- This dish reheats gently on the stovetop with a splash of water, making it perfect for meal prep when you're thinking ahead.
Pin it What started as a practical solution to ingredients on hand has become something I make because it makes me happy. That's the best kind of recipe to keep.
Recipe FAQs
- → What type of pasta works best for this dish?
Fusilli or penne pasta are preferred as their shapes hold the creamy yogurt sauce well, ensuring each bite is flavorful.
- → Can Greek yogurt be used instead of Turkish yogurt?
Yes, full-fat Greek yogurt works well as a substitute, offering similar creaminess and tanginess.
- → How is the spiced butter prepared?
Butter is melted with olive oil, then infused with sweet paprika, Aleppo pepper or chili flakes, and optionally dried mint, creating a fragrant, savory drizzle.
- → What is the purpose of reserving pasta cooking water?
It helps thin the yogurt sauce slightly to a creamy consistency and aids in better coating the pasta.
- → Can fresh herbs be added as a garnish?
Yes, chopped fresh dill or parsley adds brightness and complements the creamy and spiced flavors well.