Rigatoni Alla Turca
Rigatoni Alla Turca is a bold and flavorful fusion dish that brings Mediterranean flair to your pasta night. This hearty recipe combines tender rigatoni with a rich, spiced tomato and ground lamb (or beef) sauce infused with aromatic cumin, smoked paprika, and a hint of cayenne for a subtle kick. A touch of Greek yogurt adds creaminess, perfectly balancing the robust flavors, while fresh parsley provides a bright, herbaceous finish. Ready in just 45 minutes, this comforting dish is a perfect weeknight meal for families or an impressive centerpiece for casual dinner gatherings. Serve it hot with a dollop of yogurt on top for an irresistible, tangy garnish.
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Recipe Information
Ingredients
- 400 grams Rigatoni pasta
- 3 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 300 grams Ground lamb or ground beef
- 2 tablespoons Tomato paste
- 400 grams Canned crushed tomatoes
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 150 grams Greek yogurt
- 2 tablespoons Fresh parsley, chopped
- 1 cup Water
Instructions
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Add the minced garlic to the skillet and cook for another 1-2 minutes, stirring frequently to prevent burning.
Increase the heat to medium-high and add the ground lamb or beef to the skillet. Cook, breaking it up with a wooden spoon, until browned and fully cooked, about 5-7 minutes.
Stir in the tomato paste and cook for 1-2 minutes to caramelize slightly, enhancing its flavor.
Add the crushed tomatoes, cumin, smoked paprika, cayenne pepper, salt, and black pepper to the skillet. Stir well to combine.
Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally. If the sauce becomes too thick, add a small amount of the reserved pasta water to loosen it.
Stir in the plain Greek yogurt, making sure it is evenly incorporated into the sauce. Taste and adjust seasoning as needed.
Add the cooked rigatoni to the skillet with the sauce. Toss the pasta until it is well coated with the sauce.
Sprinkle the freshly chopped parsley on top and serve immediately. Optionally, garnish with an additional dollop of yogurt for extra creaminess.
Nutrition Facts
Calories |
2042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.5 g | 137% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 245 mg | 82% | |
| Sodium | 2743 mg | 119% | |
| Total Carbohydrate | 173.4 g | 63% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 33.5 g | ||
| Protein | 98.4 g | 197% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 454 mg | 35% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2440 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
