Turkish Pasta with Paprika Butter (Printable)

Al dente noodles mixed with garlicky yogurt and drizzled with warm, spicy paprika chili butter.

# What You Need:

→ Pasta

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

→ Garlicky Yogurt

03 - 14 oz full-fat Greek yogurt
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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/4 cup pasta water and drain pasta.
02 - In a bowl, combine Greek yogurt, minced garlic, salt, and optional lemon juice. 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 optional cumin. Cook gently for 1-2 minutes until fragrant and deep orange-red. Remove from heat.
04 - Toss drained pasta with reserved pasta water to loosen. Arrange pasta on serving plates.
05 - Spoon garlicky yogurt generously over hot pasta. Drizzle warm paprika chili butter on top. Garnish with chopped dill or parsley and freshly ground black pepper. Serve immediately.

# Expert Advice:

01 -
  • It's ready in 30 minutes flat, making weeknight dinners feel less like a scramble and more like an actual meal.
  • The contrast between cool yogurt and warm, toasty paprika butter creates a flavor complexity that feels unexpectedly luxurious.
02 -
  • Don't skip reserving pasta water—that starch is what helps everything cling together instead of separating into sad, oily layers.
  • Full-fat yogurt is non-negotiable; low-fat versions will curdle slightly when they meet the warm pasta, and the texture falls apart.
03 -
  • The paprika must be sweet paprika, not hot—hot paprika tastes bitter when it sits in butter for too long, while sweet paprika deepens into something almost caramel-like.
  • Don't let the spiced butter cool completely before drizzling; it solidifies into greasy streaks instead of creating a silky sauce, so work quickly once it comes off the heat.
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