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Remove the casing from the sausage and discard the casing. To do this, simply cut along the side of the sausage with a sharp knife and peel off the pierced casing with your fingers.
In a large pot or high-walled pan, saute the sausage meat with the garlic and olive oil over medium heat, until browned.
Stir in chicken broth, pureed roasted red pepper, milk and pasta. Season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12 minutes. If the liquid has all been absorbed, add the additional milk and chicken broth.
Stir in spinach, 1 handful at a time, and cook until wilted and hot.
Stir in the goat cheese and parmesan. Continue to stir until melted. Remove from heat and serve.