Description
This Turkish Pasta Recipe combines tender farfalle pasta with a flavorful ground beef sauce, creamy garlic yogurt, and a spiced butter sauce. Garnished with fresh cherry tomatoes, dried mint, and sumac, this quick and easy weeknight dinner offers a delightful blend of textures and bold Turkish flavors.
Ingredients
Scale
For The Pasta
- 8 ounces pasta (farfalle recommended)
- 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, e.g., Aleppo pepper or Urfa chili)
- 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 season it generously with kosher salt so it tastes like the ocean. Add the pasta and cook until al dente, approximately 10 minutes depending on the brand. Reserve ½ cup of pasta cooking water before draining and set pasta aside.
- Prepare the Meat Sauce. In a large skillet over medium heat, add 1 pound of ground beef. Cook while breaking up the meat with a wooden spoon for 4-5 minutes until no longer pink and it releases its oils.
- Add Aromatics and Spices. Add the chopped onion, red pepper paste (or tomato paste), onion powder, ground cumin, sweet paprika, kosher salt, and black pepper to the skillet. Stir regularly and cook for 5-6 minutes until the onions soften and the meat is fully cooked. Use reserved pasta water to keep the mixture moist if needed. Set aside once done.
- Make the Garlic Yogurt Sauce. In a bowl, whisk together Greek yogurt, minced garlic, lemon juice, and kosher salt. Adjust seasoning to taste and set aside.
- Prepare the Butter Sauce. Melt unsalted butter in a small saucepan over medium heat. Stir in sweet paprika, red pepper flakes, and kosher salt. Cook until butter is fully melted and bubbly, then remove from heat.
- Assemble the Dish. Place cooked pasta in serving bowls. Top each with about 4 tablespoons of the garlic yogurt sauce and two-thirds cup of the meat sauce. Drizzle with 1 tablespoon or more of the butter sauce.
- Add Garnishes and Serve. Optionally, garnish with halved cherry tomatoes, dried mint or parsley, and sumac. Serve immediately for best flavor.
Notes
- Saving reserved pasta water is a good backup to keep the meat sauce moist if it looks dry during cooking.
- No olive oil is needed to sauté the meat as it releases enough fat while cooking, but feel free to add some if preferred.
- Store leftovers by keeping pasta, meat sauce, and butter sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat components individually before assembling.
- This recipe yields 4 servings.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 85 mg
