Turkish Pasta Paprika Butter (Printable)

Al dente pasta topped with garlicky yogurt and rich, spicy paprika chili butter, garnished with fresh herbs.

# What You’ll 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 teaspoon salt
06 - 1 tablespoon lemon juice (optional)

→ Paprika Chili Butter

07 - 4 tablespoons unsalted butter
08 - 1 tablespoon olive oil
09 - 1 1/2 teaspoons sweet paprika
10 - 1/2 teaspoon chili flakes (adjust to taste)
11 - 1/4 teaspoon ground cumin (optional)

→ Garnish

12 - 2 tablespoons 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, then drain.
02 - In a bowl, combine Greek yogurt, minced garlic, salt, and lemon juice if using. Set aside at room temperature.
03 - Melt butter with olive oil in a small saucepan over medium heat. Stir in paprika, chili flakes, and cumin if using. Let sizzle gently for 1-2 minutes until fragrant and deep orange-red. Remove from heat.
04 - Toss drained pasta with reserved pasta water to loosen. Plate pasta onto serving dishes.
05 - Spoon generous dollops of garlicky yogurt over hot pasta. Drizzle with warm paprika chili butter.
06 - Sprinkle with fresh dill or parsley and freshly ground black pepper. Serve immediately.

# Expert Tips:

01 -
  • It comes together in thirty minutes but tastes like you've been thinking about it all day.
  • The combination of cool yogurt and warm, spiced butter creates this perfect balance that keeps you coming back for another bite.
  • It's vegetarian but so deeply satisfying that no one will miss the meat.
02 -
  • Don't skip reserving pasta water—that starch is what helps the yogurt coat the noodles evenly instead of clumping up.
  • Keep the yogurt at room temperature before serving, or use just enough hot pasta water to warm it slightly. Cold yogurt on hot pasta can seize and curdle if you're not careful.
  • The spice-infused butter is the soul of this dish; don't rush it or let it brown. That gentle sizzle and deepening color are your guide.
03 -
  • Reserve your pasta water before you drain; that starchy liquid is the secret to creamy pasta sauces. It emulsifies and brings everything together.
  • Taste the yogurt mixture before plating—if it needs more salt or lemon, adjust it then rather than at the table.
  • Serve immediately. The magic of this dish is partly in that temperature contrast, so don't let it sit around waiting.
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