Rigatoni recipe...what to sub for cream?

[NancyR]

This recipe was in the latest Costco recipe (actually is a Fine Cooking recipe) and it "spoke" to me. You can see the whole thing here http://www.finecooking.com/recipes/s...nel-sauce.aspx but here is the list of ingredients:
Kosher salt
2 Tbs. extra-virgin olive oil
1 cup chopped fennel (about 1/2 medium bulb)
2 medium cloves garlic, very coarsely chopped
1 cup heavy cream
1 cup lower-salt chicken broth
1/3 cup drained oil-packed sun-dried tomatoes, very coarsely chopped
1/4 tsp. crushed red pepper flakes
1 Tbs. Pernod (optional)
1 lb. dried rigatoni

What do you think I could safely sub for the heavy cream? Or should I just pass on this? Is is worth it to go find a bottle of Pernod?

TIA
Nancy

[sneezles]

Without seeing the directions you could probably sub half&half. If the cream is brought to a boil though you'd have to really watch the h&h and bring it very slowly to a boil otherwise it may curdle.

Pernod is something I've never had but doubt it's worth buying the bottle for a tbs.

[SusanMac]

I'd sub 2% milk (I do this all the time for pasta recipes. It's party b/c of fat levels, but also b/c I don't like my pasta super rich & creamy like Alfredo. I want just a touch of creaminess)

I'd sub vodka for the Pernod, if you don't want to buy a whole bottle. Sherry might even be a good sub.

[charley]

Agree about the Pernod. Should be enough anise flavor from the fennel. If you like it enough to make again then buy the Pernod.

From the looks of the recipe I bet you could get by with a reduced amount of cream ... maybe up to 1/2 or sub half 'n half and watch the heat.

[NancyR]

Thanks everyone. I think I will go with the idea of using 2% and yes, it is brought to a boil. As for the Pernod, I guess you are right sneeze.......a whole bottle to use 1 tbs if probably excessive! I read up on Pernod and see that it is anise flavor so surely the fennel would be sufficient.

[Valerie226]

How about adding a little fennel seed to the sauce instead of pernod? like a half tsp or so?

[Husker]

I just made this yesterday and used 1/2 and 1/2 instead of cream and used non-oil packed sundried tomatoes (as I had just bought a huge bag of them at Costco). Since you end up pureeing it the texture isn't bothered too much by the change and I found it really creamy, a nice spice and it re-heated well for lunch today. I added a sprinkle of fresh basil and a little p. cheese to finish it. Enjoy.
(oh and I just used the entire small head of fennel and left out the penrod)