The goat meat is marinated in a blend of aromatic spices, including thyme, paprika, and lemon juice, then cooked until tender with onions, garlic, and fiery Scotch bonnet peppers. This savory, smoky meat is then mixed with al dente pasta, which has been sautéed with garlic, onions, bell peppers, and cherry tomatoes.

The addition of heavy cream brings a rich, velvety texture to the dish, balancing the spiciness of the Asun. The pasta is finished with a sprinkle of fresh herbs like parsley or basil and optionally topped with grated Parmesan cheese, creating a beautifully complex dish that harmoniously blends the vibrant flavors of Nigeria with the beloved comfort of Italian cuisine.