Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the sliced sausage rounds and cook until beautifully browned on both sides. Remove the sausage and set aside.

In the same pan, add butter. Toss in the minced garlic and saute for about 30 seconds until fragrant, being careful not to burn it.

Pour in the chicken broth and milk, scraping up any browned bits from the bottom of the pan. Stir in the ranch seasoning mix and bring to a gentle simmer.

Once the sauce base is simmering, stir in the dry rotini pasta. Make sure the pasta is mostly submerged in the liquid. Cover the pan and let it simmer, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed, about 12-15 minutes.

Reduce the heat to low. Stir in the shredded white cheddar cheese, letting it melt into the sauce until creamy and silky.

Toss in the baby spinach and chopped roasted red peppers. Stir gently until the spinach wilts.

Return the browned sausage to the pan, mixing everything together. Give the dish a final seasoning with salt and pepper to taste. Serve immediately.