3/4 lb. bulk Sweet Sausage

1 bulb fresh Fennel, tops and outer layer trimmed away

1/2 White Onion

3 cloves Garlic

A Pinch Allspice

Black Pepper

1 C. Chicken Broth

1/3 C. Pernod or Anisette liqueur

1 lb. Penne

3 T. Heavy Cream or Half and Half

Grated Parmigiano Reggiano Cheese

 

Break up sausage in deep skillet and brown over medium heat. Cut fennel and onion into chunks and process with garlic in food processor. Add fennel, onion, and garlic to pot. Sprinkle with allspice and pepper. Give the pan a good shake. Add broth. Cover and reduce heat to low. Simmer for 10 minutes, until fennel bits are tender. Uncover and bring heat up to medium again. Let broth reduce by half, about five minutes.  Douse with liquer. Bring mixture to a boil. Drain pasta. Add cream to sauce and give pan a shake. Toss immediately with pasta. Serve with grated cheese and more pepper.