Description
This Turkish Pasta Recipe combines tender farfalle pasta with a rich ground beef meat sauce, creamy garlic yogurt sauce, and a flavorful butter sauce infused with paprika and red pepper flakes, garnished with fresh tomatoes, dried mint, and sumac for an authentic, comforting meal that is quick and easy to prepare.
Ingredients
Scale
For The Pasta
- 8 ounces pasta (farfalle or any preferred shape)
- Kosher salt (for the 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 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, such as Aleppo Pepper or Urfa Chili pepper)
- ½ teaspoon kosher salt
As Garnish (optional)
- ½ cup cherry tomatoes, cut in half
- 4 tablespoons dried mint or fresh parsley
- 2 tablespoons sumac (optional)
Instructions
- Boil Pasta: Bring a large pot of water to a boil and season generously with kosher salt until it tastes like the ocean. Add 8 ounces of pasta and cook until al dente, approximately 10 minutes depending on the brand. Reserve ½ cup of pasta cooking water, then drain and set pasta aside.
- Cook Meat Sauce: In a large skillet over medium heat, add 1 pound of ground beef. Cook for 4-5 minutes, breaking up the meat with a wooden spoon until no longer pink and it releases its oils. Add 1 chopped medium onion, 1 tablespoon red pepper or tomato paste, 1 teaspoon onion powder, 1 teaspoon ground cumin, 2 teaspoons sweet paprika, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper. Stir regularly and cook for 5-6 minutes until onions soften and meat is fully cooked. Add reserved pasta water if needed to keep moist. Set sauce aside.
- Prepare Yogurt Sauce: In a bowl, whisk together 1 cup Greek yogurt, 2 minced garlic cloves, 1 tablespoon lemon juice, and ½ teaspoon kosher salt. Taste and adjust seasoning if desired. Set aside.
- Make Butter Sauce: Just before serving, melt 4 tablespoons unsalted butter in a small saucepan over medium heat. Stir in 1 teaspoon sweet paprika, ¼ teaspoon red pepper flakes (or more to taste), and ½ teaspoon kosher salt. Cook until the butter is fully melted and bubbly.
- Assemble the Dish: Divide cooked pasta into bowls. Top each with 4 tablespoons of yogurt sauce, then add ⅔ cup of the cooked meat sauce. Drizzle with 1 tablespoon or more of the butter sauce. Repeat for additional servings.
- Garnish and Serve: Optionally garnish with halved cherry tomatoes, dried mint or fresh parsley, and a sprinkle of sumac. Serve immediately for best flavor.
Notes
- Save some pasta cooking water as a backup to keep the meat sauce moist if needed.
- No oil is required to sauté the beef because it releases enough oils; however, you can add olive oil if preferred.
- Store leftover components separately in airtight containers in the fridge for up to 2 days and reheat before assembling.
- Use any pasta shape you like, although farfalle is recommended to hold the sauce well.
- Adjust red pepper flakes in the butter sauce to your spice preference.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
