red pepper pasta sauce

Instructions

1. First, in a large dutch oven, sauté chopped shallots and garlic in fat like duck or a mixture of olive oil and butter 
2. Season the vegetables with a large pinch of salt, pepper, and celery seeds. Toss over medium heat until they are soft, translucent, and slightly golden around the edges. 
3. Add a spoonful of tomato paste, cooking until the paste becomes a deep red. 
4. Then, deglaze the pan with a dry white wine, scraping the pan to release any fond. Bring the wine to a simmer before continuing. 
5. Once the wine starts to simmer, add in tomatoes and roasted red peppers. Using a handheld blender, pulverize just enough to break up the red peppers. 
6. Next, add the Parmesan rind and bay leaf. Place the lid on crooked to let some of the steam out while the red pepper pasta sauce reduces over a low simmer.
7. Allow the sauce to reduce by almost half, about 30 minutes to one hour. Remove the Parmesan rind and bay leaf. Season with additional salt and pepper. 
8. Thin starchy pasta water if desired