Sausage & Fennel Ziti with Pernod Cream Sauce

 

"Absinthe, I adore you truly! 
It seems when I drink you,

I inhale the young forest's soul,
During the beautiful green season."

                                                Raul Ponchon, 1848-1937

These words on the "green fairy," as absinthe is known, are some of the tamer tributes by poets, French or otherwise. Absinthe is an anise-flavoured spirit derived from botanics including the flowers and leaves of the wormwood tree along with anise, fennel and other herbs. Banned during prohibition and for many decades afterwards, it was thought to offer hallucinogenic powers. In reality, it was little more than a highly alcoholic spirit favored by the likes of Gaugin to Hemingway in the late 1800s and early 1900s. This association with Bohemian culture attracted the attention of prohibitionists and absinthe remained banned until its reputed effects were disproved in the latter half of the 20th century. Still, it carries with it that air of counter-culture. One can imagine the poets and painters of Paris sipping away the Belle Epoque in search of the next great work.    

With absinthe banned, Pernod, also anise flavored but without controversial wormwood oil, stepped in to fill the niche. Ouzo, Ojen, Pernod and other anise or licorice flavored liquors also make good additions to recipes, adding an anise flavor and deglazing a pan at the same time. In this recipe, Pernod compliments the fennel, both in its basic form and through the seeds in sausage. That sausage, chicken stock and cream tone down the anise flavoring, and altogether make this an easy dish to prepare and like. This meal may not have been enjoyed in the cafes of Paris, but its fun and fresh use of fennel and Pernod will liven up any evening. Serves 4.

    

Ingredients:

3/4 lb mild Italian sausage

1 cup beef stock

2 cloves garlic, minced

1 pinch red pepper flakes

1/4 cup Pernod

1 fennel bulb, sliced

salt/pepper

1/2 lb ziti pasta

1/4 cup cream

    

Directions:

Remove the sausage from its casings and fry in a large skillet over medium heat. Break up the meat into pieces, stirring frequently about 10 minutes. In a separate small sauce pan over high heat, reduce the beef stock to 1/2 cup. When the sausage is browned, add the garlic and red pepper flakes and cook for 30 seconds, then remove both to a bowl. Add the Pernod to the pan, scraping up any brown bits. Add the fennel and stock, bring to a simmer and cook until the fennel is tender, about 10 minutes. Season to taste with salt and pepper. 

Meanwhile, cook the pasta in a large pot of salted boiling water until al dente, about 10 minutes. Reserve a little of the cooking water, drain the pasta and stir into the fennel sauce. Add the cream, stir and adjust the seasoning. Add additional pasta cooking liquid if desired. Serve.