1 pound cleaned squid tubes, cut into 1-inch pieces
One 12-ounce piece pepperoni sausage, cut into 1-inch pieces
2 bay leaves
2 cloves garlic, smashed
1/2 teaspoon fennel seeds
6 tablespoons extra-virgin olive oil
3 stalks celery, cut into small dice
1 medium onion, minced
1/2 fennel bulb, cut into small dice
One 28-ounce can crushed or diced San Marzano tomatoes
1 cup pinot noir
1 teaspoon gochujang (Korean red pepper puree) or pureed roasted red pepper
1/2 teaspoon fish sauce
1 stick (8 tablespoons) unsalted butter, diced
1 pound dried squid ink pasta, such as linguine
Grated Parmesan, for serving
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