Save I stumbled onto this dish during a late-night scroll through a food documentary about Istanbul street food. The way the camera lingered on that crimson butter pooling into creamy yogurt—I had to try it. Within twenty minutes, my kitchen smelled like a spice market, and I was hooked. It's become my go-to when I want something that feels special but doesn't ask much of me. Sometimes the best recipes find you when you're not even looking.
The first time I made this for friends, I was nervous the simplicity wouldn't impress. But when they dragged their forks through the last smears of yogurt and butter, asking for the recipe before they even left, I realized this dish speaks for itself. It doesn't need complexity to be memorable. One friend now makes it every Sunday, texting me photos of her paprika-stained bowls.
Ingredients
- Dried pasta (400 g, tagliatelle or spaghetti): Wide noodles catch the yogurt and butter beautifully, but any shape works—I've used penne in a pinch and it was just as satisfying.
- Salt: Generously salt your pasta water until it tastes like the sea, this is your only chance to season the noodles from within.
- Greek yogurt (400 g, full-fat): The creamy backbone of the dish, full-fat yogurt won't split when it meets hot pasta and keeps everything luscious.
- Garlic (2 cloves, minced): Fresh is non-negotiable here, the raw bite mellows just enough against the cool yogurt without turning harsh.
- Lemon juice (1 tbsp, optional): A squeeze brightens the yogurt and cuts through the richness, I almost always add it.
- Unsalted butter (60 g): The canvas for your spices, use good butter because you'll taste every gram of it.
- Olive oil (1 tbsp): Keeps the butter from browning too fast and adds a subtle fruity note that rounds out the heat.
- Sweet paprika (1 1/2 tsp): This is where the color and sweetness come from, don't skip it or use the smoked kind unless you want a campfire vibe.
- Chili flakes (1/2 tsp): Adjust freely, I like a gentle warmth but my brother doubles it every time.
- Ground cumin (1/4 tsp, optional): A whisper of earthiness that ties everything together, barely noticeable but you'd miss it if it weren't there.
- Fresh dill or parsley (2 tbsp, chopped): The green pop at the end, dill feels more Turkish to me but parsley is just as bright and lovely.
- Black pepper: A few grinds right before serving adds a sharp little kick that wakes up each bite.
Instructions
- Boil the Pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until al dente, following the package timing. Before draining, scoop out a quarter cup of the starchy pasta water—it's your secret weapon for silky noodles.
- Mix the Garlicky Yogurt:
- While the pasta bubbles away, stir together the yogurt, minced garlic, salt, and lemon juice in a bowl and let it sit at room temperature so it doesn't shock the hot pasta. The garlic will bloom gently in the yogurt, mellowing just enough.
- Make the Paprika Chili Butter:
- Melt the butter and olive oil in a small pan over medium heat, then stir in the paprika, chili flakes, and cumin. Let it sizzle gently for a minute or two until the color deepens to a gorgeous burnt orange and the kitchen smells incredible—don't walk away or it'll scorch.
- Toss and Plate:
- Drain the pasta and toss it with the reserved pasta water to loosen and coat each strand. Divide it among your serving plates while it's still steaming.
- Assemble and Serve:
- Spoon generous dollops of the garlicky yogurt over the hot pasta, then drizzle the warm spiced butter on top—watch it pool and swirl into the yogurt. Scatter with fresh herbs and a few grinds of black pepper, then serve immediately before the butter cools.
Save There was an evening last spring when I made this after a long, frustrating day, and the simple act of watching that red butter drizzle over creamy yogurt felt like a small reset. I sat alone at my kitchen counter, twirling noodles and letting the warmth spread through me. It reminded me that comfort doesn't always need to be complicated. Sometimes it's just butter, garlic, and a little heat.
Customizing Your Dish
If you want more substance, toss in a handful of wilted spinach or sautéed kale just before plating—it folds right in and adds color without changing the soul of the dish. For a tangier twist, swap the Greek yogurt for labneh, which is thicker and has a sharper edge that plays beautifully against the sweet paprika. I've also stirred in crumbled feta once, and while it wasn't traditional, it was absolutely delicious.
Pairing and Serving Suggestions
This pasta shines as a standalone dinner, but it pairs wonderfully with a crisp, cold Sauvignon Blanc or a sparkling water spiked with lemon. If you're feeding a crowd, serve it family-style in a wide, shallow bowl so everyone can see the swirls of butter and yogurt. A simple side salad with cucumbers, tomatoes, and a squeeze of lemon keeps things light and fresh alongside the richness.
Storage and Reheating
Leftovers can be stored in an airtight container in the fridge for up to two days, though the yogurt may separate slightly when reheated. To bring it back to life, add a splash of water or milk and warm gently in a pan over low heat, stirring constantly—don't microwave it or the yogurt will break. Honestly though, this dish is best enjoyed fresh, straight from the stove when everything is hot and glossy.
- Make the garlicky yogurt ahead and keep it chilled until you're ready to cook.
- Double the paprika butter and save half in the fridge—it's magic on roasted vegetables or stirred into rice.
- If you're cooking for one, halve the recipe easily without losing any of the flavor or fun.
Save This dish has a way of turning ordinary weeknights into something worth savoring, no fuss required. I hope it becomes one of those recipes you reach for again and again, the kind that feels like home.
Kitchen Guide
- → What type of pasta works best for this dish?
Long pasta shapes like tagliatelle or spaghetti hold the sauce well and provide an ideal texture when cooked al dente.
- → Can I adjust the spice level in the paprika butter?
Yes, simply increase or reduce the amount of chili flakes according to your preferred heat intensity.
- → Is there an alternative to Greek yogurt for the garlicky sauce?
Labneh can be used for a tangier, thicker consistency, complementing the spices beautifully.
- → How should I reheat leftovers to maintain flavor?
Gently warm the pasta and paprika butter in a pan over low heat, then stir in fresh yogurt before serving.
- → What garnishes best enhance this dish's flavors?
Fresh dill or parsley adds brightness, while a sprinkle of black pepper rounds out the spices perfectly.
- → Can this be prepared gluten-free?
Yes, substitute regular pasta with gluten-free varieties to accommodate gluten sensitivities.