Turkish Pasta Ground Turkey (Print Version)

Pasta with spiced ground turkey, creamy yogurt sauce, and paprika butter topped with fresh herbs.

# What You’ll Need:

→ Pasta

01 - 12 oz dried pasta (penne, fusilli, or shells)
02 - Salt, for boiling water

→ Ground Turkey Mixture

03 - 1 lb lean ground turkey
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tbsp olive oil
07 - 1 tsp ground cumin
08 - 1 tsp smoked paprika
09 - ½ tsp ground black pepper
10 - 1 tsp salt

→ Yogurt Sauce

11 - 1 ¼ cups plain Greek yogurt
12 - 1 clove garlic, grated
13 - ½ tsp salt
14 - Juice of ½ lemon

→ Paprika Butter

15 - 4 tbsp unsalted butter
16 - 1 tsp sweet or smoked paprika
17 - ½ tsp Aleppo pepper or red pepper flakes (optional)

→ Garnishes

18 - 2 tbsp fresh dill or parsley, finely chopped
19 - Extra yogurt or lemon wedges (optional)

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened.
03 - Add minced garlic to the skillet and sauté for 1 minute until fragrant. Incorporate ground turkey, breaking it apart with a spoon, and cook for 6 to 8 minutes until browned and fully cooked.
04 - Stir in ground cumin, smoked paprika, black pepper, and salt. Cook for an additional 2 minutes to allow flavors to meld. Remove from heat.
05 - In a bowl, whisk together Greek yogurt, grated garlic, salt, and lemon juice until smooth. Set aside.
06 - Melt butter in a small saucepan over medium heat. Add paprika and Aleppo pepper if using, swirling gently until aromatic without browning. Remove from heat.
07 - Toss drained pasta with the turkey mixture, adding reserved pasta water as needed to create a silky sauce.
08 - Spread a generous spoonful of yogurt sauce on each serving plate. Top with pasta and turkey mixture. Drizzle with paprika butter and sprinkle with chopped dill or parsley.

# Expert Hints:

01 -
  • The yogurt sauce cools and brightens the spiced turkey in a way that feels almost luxurious for such a simple dish.
  • That paprika butter drizzle makes the whole plate smell like a street market in Istanbul, even if you've never been.
  • It comes together in about half an hour, which means you can have it on the table before anyone starts complaining they're starving.
02 -
  • Don't skip reserving the pasta water, it's the secret to making the sauce cling to every piece instead of pooling at the bottom of the bowl.
  • Grate the garlic for the yogurt sauce instead of mincing it, the finer texture disappears into the yogurt and doesn't leave you with sharp bites of raw garlic.
  • Melt the paprika butter on medium heat and watch it closely, it goes from fragrant to burnt in about fifteen seconds.
03 -
  • If your yogurt is too thick, thin it with a tablespoon of water or lemon juice so it spreads easily on the plate.
  • Toast your cumin and paprika for thirty seconds in the pan before adding the turkey, it deepens the flavor and makes the spices smell incredible.
  • Use a ladle to drizzle the paprika butter in a zigzag across the plate, it looks fancy and ensures every bite gets a little hit of spice.
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