Save to Pinterest I stumbled onto this dish during a rainy Tuesday when the fridge was nearly empty but my craving for something warm and satisfying was enormous. I had pasta, yogurt, butter, and a jar of paprika staring back at me. What started as improvisation turned into one of those meals that makes you pause mid-bite and wonder why you ever bothered with complicated recipes. The contrast between cool, tangy yogurt and that sizzling, crimson butter felt like a small revelation happening right there on my kitchen counter.
The first time I made this for friends, I watched them swirl their forks through the creamy yogurt and crimson oil, hesitant at first, then utterly hooked. One of them said it reminded her of a street food stall in Istanbul, even though I had never been. That night, my tiny kitchen felt a little more connected to the world, all because of butter, spice, and a handful of everyday staples.
Ingredients
- Dried pasta (400 g): I prefer tagliatelle or spaghetti here because their shape catches the yogurt and butter beautifully, but any long noodle works if thats what you have on hand.
- Greek yogurt (400 g, full-fat): This is the creamy, tangy backbone of the dish, and full-fat makes all the difference in richness and texture.
- Garlic (2 cloves, minced): Fresh garlic gives the yogurt a sharp, aromatic bite that mellows as it sits with the warm pasta.
- Unsalted butter (60 g): The base for that glorious paprika drizzle, it should be good quality because youll taste every bit of it.
- Sweet paprika (1 1/2 tsp): This is what gives the butter its deep orange-red hue and gentle, smoky sweetness.
- Chili flakes (1/2 tsp): Just enough to add warmth without overpowering, though feel free to dial it up if you like heat.
- Olive oil (1 tbsp): Helps temper the butter and keeps the spices from scorching in the pan.
- Fresh dill or parsley (2 tbsp): A bright, herbaceous finish that cuts through the richness and makes every bite feel alive.
Instructions
- Boil the Pasta:
- Bring a large pot of generously salted water to a rolling boil, then cook your pasta until its al dente with just a little bite left in the center. Before draining, scoop out a quarter cup of that starchy pasta water, it will help everything come together later.
- Prepare the Garlicky Yogurt:
- While the pasta bubbles away, stir together the Greek yogurt, minced garlic, salt, and a squeeze of lemon juice if you want extra brightness. Let it sit at room temperature so it doesnt shock the hot noodles when they meet.
- Make the Paprika Chili Butter:
- Melt the butter and olive oil together in a small saucepan over medium heat, then add the paprika, chili flakes, and cumin if using. Let it sizzle gently for a minute or two until the color deepens and the kitchen smells like a spice market.
- Toss and Plate:
- Toss the drained pasta with a splash of the reserved pasta water to loosen it up, then divide it among your serving plates. Spoon generous dollops of the garlicky yogurt over the hot noodles and drizzle that vivid paprika butter all over the top, letting it pool and swirl.
- Garnish and Serve:
- Scatter fresh dill or parsley over everything and finish with a few grinds of black pepper. Serve immediately while the butter is still warm and the yogurt is cool.
Save to Pinterest There was an evening last spring when I made this after a long day and ate it alone at the table with the windows open. The butter was still shimmering, the yogurt was cool and sharp, and for a few quiet minutes, nothing else mattered. Sometimes a simple plate of pasta can feel like the kindest thing you can do for yourself.
Swaps and Variations
If you want a tangier punch, swap the Greek yogurt for labneh or even sour cream. I have also stirred in wilted spinach or sauteed greens right before plating when I am pretending to be responsible about vegetables. For a milder version, cut back on the chili flakes or leave them out entirely and let the paprika carry the flavor on its own.
Serving Suggestions
This dish shines on its own, but I have served it alongside a simple tomato and cucumber salad dressed with lemon and olive oil, or with warm flatbread for scooping up every last bit of yogurt and butter. A crisp white wine like Sauvignon Blanc cuts through the richness beautifully, though I have been just as happy with sparkling water and a wedge of lemon.
Storage and Reheating
Leftovers keep in the fridge for up to two days, though the yogurt and butter will need a gentle stir to come back together. I reheat it in a skillet over low heat with a splash of water or milk to loosen things up, and sometimes I add a fresh drizzle of paprika butter if I am feeling generous.
- Store the components separately if you can, it makes reheating much easier.
- The paprika butter can be made ahead and gently rewarmed when youre ready to serve.
- Always taste and adjust the garlic and salt in the yogurt after it sits, flavors mellow over time.
Save to Pinterest This is the kind of recipe that proves you dont need a long ingredient list or fancy techniques to make something that feels special. Keep it in your back pocket for the nights when you need comfort, color, and a little bit of magic on your plate.
Recipe Questions & Answers
- → What type of pasta works best for this dish?
Tagliatelle or spaghetti are ideal as they hold the sauce well and provide a satisfying bite.
- → Can I adjust the heat level of the paprika chili butter?
Yes, increase or reduce chili flakes according to your preferred spice intensity.
- → Is there a recommended substitute for Greek yogurt?
Labneh can be used for a tangier and thicker texture, enhancing the dish's creaminess.
- → What herbs are best for garnish?
Fresh dill or parsley add brightness and complement the rich butter and yogurt flavors.
- → How can I make the dish gluten-free?
Use gluten-free pasta varieties to accommodate dietary needs without compromising taste.
- → Can I prepare the components in advance?
The paprika chili butter can be made ahead and reheated gently; yogurt mixture is best fresh.