Can you use Sambucca in place of Pernod?

If memory serves, Sambuca is sweeter than Pernod. So if it's a sweet dish, be cautious about adding sugar...start with half of what recipe calls for, taste as you go, add more if needed.

It would depend on the recipe but in many cases it should work fairly well since both are anise-based spirits and have similar flavor profiles.

It should be fine if you like Sambucca or just don't have Pernod.