The Viral Turkish Pasta Recipe That Broke the Internet: Quick Weeknight Pasta Dinner Worth The Hype

Ingredients

• 8 oz Farfalle Pasta (short pasta; can substitute fusilli, penne, or rotini)
• 1 lb Ground Beef (93% lean; can use leaner beef or add a drizzle of olive oil)
• 1 medium Onion (chopped)
• 1 tbsp Red Pepper Paste (Turkish red pepper paste (e.g., Tokash); tomato paste with a pinch of paprika works as a substitute)
• 1 tsp Onion Powder
• 1 tsp Ground Cumin
• 3 tsp Sweet Paprika (2 tsp for meat, 1 tsp for butter sauce)
• 1 tsp Kosher Salt (Half tsp for meat, half tsp for butter sauce)
• 0.25 tsp Ground Black Pepper
• 1 cup Greek Yogurt (Thick, strained; plain yogurt can be used in a pinch)
• 2 cloves Garlic (minced)
• 1 tbsp Lemon Juice
• 4 tbsp Unsalted Butter (Can use salted butter if you omit extra salt)
• 0.25 tsp Red Pepper Flakes (Adjust for heat; Ura or Aleppo pepper preferred)
• 2 tbsp Fresh Parsley (chopped, for garnish (optional))
• 1/4 cup Chopped Tomatoes (for color and freshness (optional))

Instructions

1. Boil Pasta

   Fill a large pot with water, add a generous amount of kosher salt (like ocean water), and bring to a rolling boil. Add the farfalle and cook until al dente, about 9‑10 minutes. Reserve ½ cup of the pasta cooking water, then drain.

   Time: PT10M

   Temperature: Boiling

2. Sauté Ground Beef

   While the pasta cooks, heat a large skillet over medium‑high heat. Add the ground beef directly (no oil needed) and break it up with a wooden spoon. Cook 4‑5 minutes, stirring frequently, until no pink remains.

   Time: PT5M

   Temperature: Medium‑high

3. Add Onion and Spices

   To the partially cooked beef, add the chopped onion, red pepper paste, onion powder, cumin, sweet paprika, kosher salt, and black pepper. Stir and cook 5‑6 minutes, adding reserved pasta water a splash at a time to keep the mixture moist.

   Time: PT6M

   Temperature: Medium

4. Prepare Garlic Yogurt Sauce

   In a mixing bowl, combine 1 cup Greek yogurt, minced garlic, lemon juice, and ½ tsp kosher salt. Whisk until smooth and set aside.

   Time: PT3M

5. Make Chili Butter Drizzle

   In a small skillet over medium heat, melt the unsalted butter. Stir in 1 tsp sweet paprika, red pepper flakes, and ½ tsp kosher salt. Cook 1‑2 minutes until fragrant and slightly bubbling.

   Time: PT2M

   Temperature: Medium

6. Assemble the Dish

   Divide the cooked pasta among serving bowls. Top each with a generous spoonful of the yogurt sauce, then add about 2‑3 ½ cups of the spiced beef mixture. Drizzle with the chili butter, and garnish with chopped parsley, fresh tomatoes, and, if available, a pinch of dried mint and sumac.

   Time: PT2M

Nutrition Facts

Calories

530

Protein

30 g

Carbohydrates

60 g

Fat

28 g

Fiber

3 g

Ingredient Substitutions

• Instead of Farfalle Pasta: Fusilli, Penne, Rotini
• Instead of Ground Beef: Ground Turkey, Ground Lamb
• Instead of Onion: Shallot
• Instead of Red Pepper Paste: Tomato paste + paprika
• Instead of Greek Yogurt: Plain regular yogurt
• Instead of Unsalted Butter: Margarine

Equipment Needed

• Large Pot
• Large Skillet
• Small Skillet
• Wooden Spoon
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cup
• Mixing Bowl
• Whisk

Critical Steps — Do Not Skip

• Sauté ground beef until fully browned with no pink.
• Add onion and spices and cook until onions are softened.
• Make the chili butter without allowing the butter to brown.
• Combine pasta with sauce while hot to ensure the yogurt sauce stays creamy.

Chef Tips from the Video

• For authentic flavor, use Turkish red pepper paste (Ajika) and Aleppo pepper if you can find them online.
• A pinch of dried mint and sumac adds the traditional Turkish finish; they are optional but highly recommended.
• Reserve the pasta water before draining; the starch helps bind the sauce to the noodles.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently; the yogurt sauce may separate, so stir before serving.

Freezer: Not recommended because the yogurt sauce can become grainy. You may freeze the cooked beef separately for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours due to dairy and meat.

Make-Ahead Tips

• Cook the pasta a few minutes early, rinse under cold water, and toss with a little oil to prevent sticking.
• Prepare the yogurt sauce and chili butter up to 2 hours ahead; keep both refrigerated and reheat butter briefly before serving.
• The spiced beef can be made fully ahead and reheated gently over low heat with a splash of water.

Frequently Asked Questions