1. Heat a Dutch oven over medium-low heat. Add the bacon and cook, stirring often, until the fat has rendered and the meaty bits are crisp, 12 to 15 minutes. Using a slotted spoon, transfer to paper towels. Pour o all but a thin lm of fat from the pot into a cup and reserve. Bump up the heat to medium-high, add the chouriรงo, and cook, stirring often, until lightly browned, about 7 minutes. Using a slotted spoon, transfer the sausage to a bowl. Pour o all but 2 tablespoons of fat, adding it to the bacon fat. If the pan is dry, add 2 tablespoons of oil. 2. Lower the heat to medium, add the onions, and cook until soft, 7 to 10 minutes. Add the garlic and pepper akes and cook for 1 minute more. Splash in the wine, add the red pepper paste and tomato paste, scrape up any stuck-on bits, then let burble for a few minutes to cook the mixture. 3. Turn the heat to low, add the bread and the reserved bacon and chouriรงo fats, and pour in just enough of the stock-water combination, beating well with a spoon, to make the mixture moist. If you use all the liquid and the pot is still dry, add water as necessary. Fold in the bacon and chouriรงo and continue beating to lighten the mixture. Take a taste and season with salt and pepper if needed. Scoop the dressing into a bowl and speckle with the parsley.