Turkish Pasta Paprika Butter (Printable Version)

A vibrant dish of al dente pasta tossed with garlicky yogurt and spicy paprika chili butter.

# What You'll Need:

→ Pasta

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

→ Garlicky Yogurt

03 - 14 oz full-fat Greek yogurt
04 - 2 cloves garlic, finely minced
05 - ½ tsp salt
06 - 1 tbsp lemon juice (optional)

→ Paprika Chili Butter

07 - 4 tbsp unsalted butter
08 - 1 tbsp olive oil
09 - 1½ tsp sweet paprika
10 - ½ tsp chili flakes (adjust to taste)
11 - ¼ tsp ground cumin (optional)

→ Garnish

12 - 2 tbsp fresh dill or parsley, finely chopped
13 - Freshly ground black pepper, to taste

# How-To Steps:

01 - Bring a large pot of salted water to a rolling boil. Cook pasta until al dente following package directions. Reserve ¼ cup pasta water, then drain.
02 - Combine Greek yogurt, minced garlic, salt, and optional lemon juice in a bowl. Mix thoroughly 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. Transfer to serving plates.
05 - Spoon generous portions of garlicky yogurt over hot pasta, then drizzle evenly with paprika chili butter.
06 - Sprinkle with chopped dill or parsley and freshly ground black pepper. Serve immediately.

# Tips for Success:

01 -
  • It takes under 30 minutes but tastes like you spent an hour in the kitchen.
  • The garlicky yogurt cools and balances the spicy butter in a way that's almost addictive.
  • You can adjust the heat and richness to match your mood or who you're feeding.
  • It uses simple pantry staples but feels vibrant and restaurant-worthy.
02 -
  • Don't skip the pasta water; it's what keeps the dish silky instead of dry and clumpy.
  • Let the yogurt come to room temperature or it will seize up and feel chalky against the hot pasta.
  • Watch the butter closely; paprika can burn fast and turn bitter if the heat is too high.
03 -
  • Use the best yogurt you can find; it's the heart of the dish and cheap stuff tastes flat.
  • Bloom the paprika in butter slowly to unlock its full color and flavor without bitterness.
  • Taste the yogurt mixture before adding it to the pasta and adjust salt or lemon to your liking.
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