Recipe of the Week - Tomato Sugo Spaghetti (and Why You Should Play with Your Pasta Shapes!)

At All About Greens, we believe great food isn’t just about following a recipe — it’s about learning, experimenting, and understanding the “why” behind every ingredient. That’s why today, we’re not just sharing a delicious Tomato Sugo Spaghetti recipe — we’re also diving into the world of pasta, exploring why the type you choose matters, and how you can make even more nourishing, satisfying meals.

A Recipe that’s All About the Sauce

Let’s start with the basics. This Tomato Sugo is a slow-simmered, beautifully simple Italian-inspired sauce. With fragrant fennel seeds, the sweetness of ripe cherry tomatoes, and a little kick from fresh chilli, it’s the kind of sauce that can elevate even the humblest bowl of pasta.

Our recipe says “spaghetti” — but in the photo, you’ll notice we used whole wheat penne. Why the swap? Well, because pasta isn’t just one thing! There’s a whole world of shapes, textures, and nutritional choices to explore.

Pasta: Beyond Spaghetti

Most people automatically reach for white spaghetti or penne when cooking Italian, but there’s so much more variety available — and it can make a real difference to your meal, both in taste and nutrition.

Here are a few pasta types to consider:

✅ Spaghetti — The classic. Long, thin strands that work beautifully with smooth or lightly chunky sauces like this sugo. Twirling it onto your fork is half the fun!

✅ Penne — Short tubes with angled ends, perfect for catching thick sauces. We love using whole wheat penne because it adds a nutty depth and more fibre, making the dish more filling and better for your gut health.

✅ Fusilli — Corkscrew-shaped pasta that traps sauce in its spirals, giving you a bit of sauce with every bite. Also available in whole wheat or even lentil or chickpea-based versions for extra protein.

✅ Rigatoni — Large, ridged tubes that are fantastic for baked pasta dishes or hearty sauces.

✅ Gluten-free options — Thanks to modern innovations, you can now find great-tasting pasta made from rice, corn, quinoa, or legumes — all offering their own unique textures and nutritional profiles.

In fact, one of the highlights of our Online Plant-Based Cooking Course is a full lesson dedicated to making fresh pasta from scratch so you can understand not just how to make pasta, but how to choose the right shape and style for your dish.

Why Whole Wheat?

For this recipe, we deliberately chose whole wheat pasta in the photograph because it offers meaningful health benefits over regular white pasta.

Whole wheat pasta is made from the entire wheat kernel, meaning it retains the bran and germ — which are packed with fibre, B vitamins, antioxidants, and essential minerals like iron and magnesium.

Compared to white pasta, whole wheat has:

• More fibre → helps with digestion and keeps you feeling full longer.

• Lower glycemic index → meaning it releases energy more steadily, helping avoid blood sugar spikes.

• Richer flavour → its slightly nutty, earthy taste pairs beautifully with robust sauces like tomato sugo.

From a sustainability standpoint, whole grain products also tend to have a lower environmental footprint per nutrient provided — you get more nutritional bang for your buck, which aligns with our mission at All About Greens to promote nourishing, planet-friendly eating.

Chefs tip - heritage tomatoes give interest and colour, & sprinkle with a little vegan feta for a salty treat!

The Recipe: Tomato Sugo Spaghetti (or Penne, or Fusilli!)

Here’s what you’ll need (serves 4):

• Sauce

  • 1 small onion, finely chopped

  • 2 garlic cloves, finely chopped

  • 1 chilli, deseeded & finely chopped

  • 1 tsp fennel seeds

  • 1 tbsp tomato puree

  • 2 x 400g cans cherry tomatoes (or fresh, ripe, chopped)

  • 1 tsp caster sugar

  • 1 tsp balsamic vinegar

  • 100ml vegetable stock

  • Salt & white pepper to taste

• Pasta

  • 300g wholemeal pasta (any shape you love!)

  • Optional: 200g fresh spinach, 50g vegan cheese, grated

Method
1️⃣ Heat a medium pan with a splash of water, add the onion, season, and cook until translucent (6–8 minutes).
2️⃣ Stir in garlic, chilli, fennel seeds; cook for another minute. Add tomato puree, cherry tomatoes, sugar, balsamic vinegar, and stock. Simmer gently 20–30 minutes until reduced.
3️⃣ Meanwhile, cook the pasta according to packet instructions. Drain.
4️⃣ Stir the cooked pasta into the sauce, add spinach if using, and adjust seasoning. Serve hot, topped with vegan cheese if desired.

Bring It to Life in Your Kitchen

Remember, recipes like this are flexible. Feel free to experiment with different pasta shapes or even make your own from scratch — we’ll teach you how in our Plant-Based Cooking Course!

Our goal at All About Greens is to help you build confidence in the kitchen, nourish your body with plant-based goodness, and make sustainable choices that feel exciting, not restrictive.

So next time you make pasta, think beyond the packet. Explore new shapes, try whole grains, or dive into homemade dough — and let us guide you on your journey.

Ready to take your plant-based cooking skills to the next level? Check out our online course for step-by-step lessons, expert tips, and recipes designed to help you thrive.