Description
This Turkish Pasta recipe is a quick and flavorful weeknight dinner featuring tender farfalle pasta tossed with a savory ground beef meat sauce, a creamy garlic yogurt sauce, and a spicy buttery drizzle. Garnished with fresh cherry tomatoes, dried mint, and optional sumac, it offers a perfect balance of smoky, tangy, and mildly spicy flavors that make it a viral sensation.
Ingredients
Scale
For The Pasta
- 8 ounces pasta (farfalle or any preferred shape)
- Kosher salt (to season pasta water)
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 unsweetened plain Greek yogurt (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 to taste; Aleppo Pepper or Urfa Chili pepper can be used)
- 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 boil and generously season it with kosher salt until it tastes like the ocean. Add the pasta and cook until al dente, about 10 minutes depending on the brand. Save ½ cup of the pasta cooking liquid before draining and set the pasta aside.
- Prepare the Meat Sauce: In a large skillet over medium heat, add the ground beef and cook for 4-5 minutes, breaking up the meat with a wooden spoon until no longer pink and it releases its oils. Add chopped onion, red pepper paste (or tomato paste), onion powder, ground cumin, sweet paprika, kosher salt, and black pepper. Stir regularly and cook for 5-6 minutes until the onions are soft and the meat is fully cooked. Add reserved pasta water if needed to keep the mixture moist. Set it aside.
- Make the Garlic Yogurt Sauce: In a bowl, whisk together Greek yogurt, minced garlic, lemon juice, and kosher salt. Taste and adjust the seasoning if desired. Set aside.
- Prepare the Butter Sauce: In a small saucepan over medium heat, melt the butter. Stir in sweet paprika, red pepper flakes, and kosher salt. Cook until the butter is fully melted and bubbly, then remove from heat.
- Assemble the Bowls: Divide the cooked pasta into bowls. Top each with 4 tablespoons of the garlic yogurt sauce and about ⅔ cup of the meat sauce. Drizzle with a tablespoon or more of the warm butter sauce.
- Add Garnishes and Serve: Optionally, garnish with halved cherry tomatoes, dried mint or fresh parsley, and sprinkle with sumac if using. Serve immediately for best flavor.
Notes
- Reserved pasta water helps to keep the meat sauce moist if it starts drying out.
- No olive oil is needed for sautéing the meat since it releases enough oils during cooking. However, a little olive oil can be added if preferred.
- Store leftover components separately in airtight containers in the refrigerator for up to 2 days. Reheat each part before assembling to serve.
- Use full-fat Greek yogurt for creamier sauce or skim for a lighter option.
- Adjust red pepper flakes in the butter sauce to control the spice level.
- Sumac adds a tangy note but is optional based on availability.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
