No votes yet
Active time
30 minutes
Total time
30 minutes
6 servings

Pinch of saffron threads

Small red onion, finely chopped

1 eggplant, peeled and diced

2 carrots, peeled and diced

½ pound ground sausage

1 medium zucchini, diced

1 medium yellow squash, diced

3 tbsp. extra virgin olive oil

12-16 oz brown rice spaghetti, cooked and drained

Optional: red pepper flakes and grated Parmigiano-Reggiano

  1. Steep saffron threads in 4 tbsp. boiling water for 20 minutes.  Set aside.
  2. Finely chop red onion and begin to sauté in a large stainless steel skillet on low with 2 tbsp. olive oil.
  3. Add eggplant and carrots to onion. Sauté for 5 minutes on medium low heat with 1 tbsp. of saffron water until eggplant are soft.
  4. Crumble sausage and cook on medium with eggplant for 5-7 minutes. Drain off extra fat with a spoon and discard. Add the rest of the saffron broth.
  5. Chop zucchini and squash in small dices and add to the skillet, turning up heat and quickly sautéing for 2-3 minutes, depending on how firm you like them. Add 1-2 tbsp. of pasta cooking water, if needed. Turn off heat and let cool while pasta is cooking. Before draining the pasta, top sauce with a drizzle of fresh extra virgin olive oil.
  6. Mix pasta with vegetable sauce. Let stand a few minutes before serving.
  7. If desired, sprinkle with red pepper flakes and cheese, if you like.


 Recipe and photo courtesy of Heidi Gordon / Jovial Foods.

Yield: 6 servings

Review this Recipe