In a large heavy pot or Dutch oven, heat the olive oil on medium/ high heat and sauté the onions, garlic and crushed red peppers for a minute, then add the bacon and continue until the mixture turns golden brown.
Then we use a technique I learned called pinçage, which is adding the tomato paste and continuing to sauté until the mixture turns dark red and very aromatic.
Add the crushed tomatoes, onion powder, garlic powder, dried herbs, a teaspoon each of salt and pepper, stir till mixed well, then cover and lower to simmer for four hours.
Cool down, use as much as you need and refrigerate the rest in mason jars.
As the pot starts to simmer, start preparing and assembling your Cotenne. The fat left on the pork skin should be absolutely minimal, otherwise it will not only make the marinara too oily, it will become soggy itself. Check and trim more as required.
Flatten the pieces and place them on a board fat side up, and dip your finger in the 1 tsp of olive oil and run it on the fat side of the skins to coat the entire surface of each piece lightly.
Sprinkle each with salt, pepper and parmesan cheese. Put a few parsley leaves in the middle of each piece, then roll them up as tightly as you can and tie around them with kitchen twine.
Place them in the marinara and let it simmer for four hours. When done, you can eat them or slice them and keep in the marinara and enjoy smaller pieces with each serving.