Oddly enough, this sophisticated recipe’s complementary trio of ingredients — pungent herb, anise-y vegetable and licorice liqueur — do not add up to flavor overload. The components are quick-braised, then reduced to a chunky sauce in the food processor, providing a nice alternative to tomato-based pasta options.
If you would rather not cook with alcohol, gently warm 5 tablespoons of non-alcoholic wine and 1 whole star anise in a small saucepan over low heat for 5 minutes. Let sit for 3 minutes, then add to the recipe where the Pernod is called for.
Sage, fennel and Pernod pasta
Prep: 25 minutes
Cook: 25 minutes
Makes: 4 servings
Adapted from “In Season: Cooking with Vegetables and Fruits,” by Sarah Raven.
20 sage leaves, chopped
6 shallots, peeled, chopped
2 large fennel bulbs, chopped
5 tablespoons Pernod (may substitute ouzo, sambuca or arak)
5 tablespoons water
3 tablespoons each: melted unsalted butter, olive oil
1/2 teaspoon salt
Freshly ground pepper
8 ounces dried or fresh tagliatelle pasta or pappardelle or thin egg noodles
1/4 cup each: pine nuts, freshly grated Parmesan cheese
1. Heat the oven to 475 degrees. Combine sage, shallots, fennel, Pernod, water, butter and oil in a Dutch oven. Season lightly with salt and pepper to taste. Cover; place in the oven. Cook 10 minutes; stir. Add more Pernod or water as needed so the vegetables are well coated and not sticking to pan. Cover; cook 15 minutes.
2. Meanwhile, heat a large pot of salted water to a boil over high heat. Add the tagliatelle; cook according to package directions. Drain, reserving 3 tablespoons of the pasta cooking water. Toast the pine nuts in a small dry skillet over medium heat 3-4 minutes, shaking them a few times to keep them from burning; remove from the heat.
3. Transfer the vegetables and liquid to a food processor; pulse to combine the ingredients as a sauce without pureeing them, about 15 seconds. Adjust seasoning. Combine the pasta, sauce, reserved cooking water and pine nuts in a large serving bowl. Sprinkle with Parmesan cheese.
Nutrition information
Per serving: 583 calories, 46% of calories from fat, 30 g fat, 9 g saturated fat, 88 mg cholesterol, 66 g carbohydrates, 12 g protein, 164 mg sodium, 10 g fiber
