Description

This viral Turkish pasta recipe made famous by Anna Paul is rich, tangy, and full of flavor. Made with garlicky yogurt, spicy chili butter, and perfectly cooked pasta, it’s a simple dish that delivers bold, comforting flavor in every bite. It’s ready in 15 minutes and totally crave-worthy!

Ingredients

8 oz (about 225g) pasta (penne, rigatoni, or any short pasta)
Salt (for boiling water)

For the Garlic Yogurt Sauce:

1 cup plain Greek yogurt (or thick plain yogurt)
1-2 cloves garlic, minced or grated
Salt, to taste

For the Spicy Butter Sauce:

2 tablespoons unsalted butter
1 tablespoon olive oil (optional, for extra richness)
1 teaspoon red pepper flakes (Turkish Aleppo or regular chili flakes)
1/2 teaspoon paprika (optional)
Pinch of salt

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Instructions

Cook the pasta in salted water according to package instructions until al dente. Drain and set aside.
Make the garlic yogurt sauce: In a bowl, combine yogurt, minced garlic, and a pinch of salt. Mix well and set aside.
Prepare the chili butter: In a small pan, melt butter over medium heat. Add red pepper flakes, paprika (if using), and a pinch of salt. Let it sizzle for 30–60 seconds, then remove from heat. Be careful not to burn the garlic or spices.
Assemble: In a serving bowl or plate, spread the garlic yogurt sauce on the bottom. Top with the warm cooked pasta.
Drizzle the spicy butter over the top. Mix everything together or serve as-is for a dramatic presentation.

Garnish with chopped parsley or a sprinkle of extra chili flakes if desired.

Notes

For a vegan version, use dairy-free yogurt and plant-based butter.
Want protein? Add shredded rotisserie chicken, chickpeas, or a poached egg on top.
Turkish chili flakes (pul biber) give the best flavor, but crushed red pepper works too.