1
Brown chopped bacon in a medium-high pot, constantly stirring until it's crispy, then remove from the pot.
2
Cook Italian sausage in the same pot until brown and crispy, then remove.
3
Add sun-dried tomato oil, then add in chopped onions and cook until translucent.
4
Add in chopped sun-dried tomatoes and garlic and cook until fragrant.
5
Add back the cooked sausage crumbles and bacon.
6
Add in uncooked rotini pasta and incorporate with the meat mixture.
7
Pour in chicken stock and season with salt, pepper, complete seasoning, Italian seasoning, garlic powder, and a dash of nutmeg.
8
Bring to a simmer, cover, and lower the temp for about 20 minutes.
9
Remove the lid, pour in heavy cream, and combine.
10
Add in freshly chopped kale and stir together until the kale wilts and gets tender.
11
Add in fresh basil and parmesan cheese. Stir together and allow the sauce to thicken.
12
Top the pasta dish with crushed red peppers, more bacon crumbles, more parm, and a little more fresh basil.