Begin by heating a large skillet over medium-high heat and adding a drizzle of olive oil. Allow the oil to warm for about 1-2 minutes until it shimmers.

Next, add the sliced sausage to the hot skillet. Sauté for about 5-7 minutes until browned. Remove the sausage and set aside.

In the same skillet, reduce heat to medium and add butter and minced garlic. Sauté for about 30 seconds until fragrant.

Pour in chicken broth and milk, scraping up any browned bits. Stir in ranch seasoning and simmer.

Stir in the dry rotini pasta, cover and let simmer for about 12-15 minutes until al dente, stirring occasionally.

Lower the heat and add shredded white cheddar cheese, stirring until melted and blended.

Fold in spinach and roasted red peppers. Let spinach wilt, then add the browned sausage back to the skillet.

Taste and season with salt and pepper as desired, then serve warm.