It’s frustrating to make pasta in the winter when bunches of
fresh basil aren’t readily available. I crafted a delicious, hearty sauce with
dried herbs to help satisfy your pasta cravings on cold, wintery nights. Parsnip
(my fav!) and carrot in the sauce add some natural sweetness, which goes
wonderfully with the almost nutty dried herb flavor. The meatballs that I
paired with this sauce are very easy as well, just be warned that they take
some time to cool in the fridge. If you can, I recommend using fresh herbs for
the meatballs--they will add brightness to the dish, and lighten everything up.
Winter Spaghetti with Marinara and Chorizo Meatballs
