The Anna Paul Viral Turkish Pasta Recipe (But Asian)

Why You’ll Love This Recipe

I have been dying to try Anna Paul’s viral pasta recipe since last year—but life got in the way! I’ve been travelling, and this is the first chance I’ve had to make it. But the silver lining? I had plenty of time to think about how I could give it my own spin with the flavours I love in my household and the ingredients my mum and I always use at home. Anna mentioned these are the flavours she and her Mama love in their family, which I thought was so beautiful and fitting. So here’s my take—still rich and comforting like Anna’s, but with a bold Asian twist that’s full of heat, spice, and a little buttery indulgence. Growing up in a Thai-Australian household, these are the kinds of bold, punchy flavours my mum and I love cooking with. And honestly, I adore Anna Paul’s original recipe, so this is just me having a little fun with something I already love!

What mince should I use?

Anna Paul’s original recipe uses just beef mince. I find that the most widely available beef mince is often super lean, but I prefer a little fat for flavour—especially since Anna Paul’s original recipe doesn’t use any oil. Mixing pork with beef brings that rich, juicy texture and extra depth of flavour. But feel free to use all beef if that’s what you have. Chicken mince works too, but you might need to add a little oil to keep it moist and flavourful.

What is Gochujang and Gochugaru?

Gochujang is a Korean red chilli paste—it’s savoury, sweet, and spicy all at once. Gochugaru is a Korean red pepper powder, adding a mild, smoky heat. You can usually find gochujang in the Asian aisle of most supermarkets but you may need to search out the gochugaru at your Asian grocery store or online. They’re pantry staples in my kitchen because they instantly add so much depth and a little spice to any dish!

What if I Don’t Like Things Too Spicy?

No worries! You can easily tone it down. Reduce the amount of gochujang and swap the gochugaru for sweet paprika. For the butter sauce, cut back the gochujang and stir in some sweet paprika for a milder kick. Or stick to Anna Paul’s original combo of sweet paprika and butter—it’s just as delicious!

Cooking Tips

Pasta Swap: No bow-shaped pasta? Use any pasta you love!
Heat Level: Adjust the gochujang and gochugaru if you prefer a milder dish.
Be patient with the mince: The key is to keep cooking the mince until it’s crumbly and the fat starts to separate.
Make it Veggie: Swap the mince for plant-based mince or mushrooms.

What You Need

Bow-shaped pasta
Beef mince
Pork mince
Gochujang
Ground black pepper
Onion powder
Gochugaru
Sea salt
Onion
Tomatoes
Coriander
Greek yoghurt
Garlic cloves
Unsalted butter

Steps

Bring a large pot of salted water to the boil. Add the bow-shaped pasta and cook according to packet instructions until al dente. Once cooked, drain the pasta and set aside.

Heat a large frying pan over medium-high heat. No need for oil—the mince will release its own. Add the beef and pork mince straight into the pan. Sprinkle over the gochujang, ground black pepper, onion powder, gochugaru, and sea salt. Stir everything together, breaking up the mince with a spatula as it cooks. Once the meat starts to brown and you see the oils releasing, toss in the diced onion. Keep cooking until the onion is golden and slightly crunchy, giving the mixture extra texture.

In a small bowl, mix together the Greek yoghurt, sea salt, and finely grated garlic. Stir until smooth and creamy. Set aside.

In a small saucepan over low heat, melt the butter. Once melted, stir through the gochujang until fully combined and silky. Keep warm.

Spoon the cooked pasta into serving bowls. Dollop a generous spoonful of the garlic yoghurt sauce over the pasta. Layer on the spicy mince mixture, letting it nestle into the folds of the pasta. Drizzle a serious amount of the warm gochujang butter sauce over the top. Scatter over the diced tomatoes and finish with a generous sprinkle of fresh coriander.

Grab a fork and dive into this spicy, buttery, creamy pasta. It’s rich, satisfying, and full of Asian-inspired flavours. Perfect for sharing—or not!