First prep all ingredients. Slice sausage into half inch chunks. Roughly chop roasted red pepper slices. Smash and dice up garlic.
Heat a large saute pan over medium high. Add in your oil and sausage. Cook your sausage while stirring occasionally until slightly brown on edges. Remove from your pan and set aside.
With the heat still on, add 1 quart chicken stock and use a wooden spoon to scrape up sausage bits. Add in roasted red peppers, garlic, dairy free yogurt and dairy free cheese. Use a whisk or a wooden spoon to mix in very well. Mix until cheese melts and yogurt combines with chicken stock.
Add in your pasta and stir to combine. Also add in your seasonings and olive oil but do not add in your vinegar yet. Turn the heat up to high and bring your liquid to a boil. Reduce heat to medium low or until the liquid is at a fast simmer. Cover at a slant so that some steam is able to escape. Cook for about 7-10 minutes or until your pasta is almost al dente. Keep testing your pasta until it reaches this point, gluten free pasta has a tendency to overcook suddenly.
When pasta is almost cooked add in your spinach, as well as the sausage you set aside. Cover completely and turn the heat down to low. Cook just until spinach is wilted and pasta is cooked through. This usually takes around 5 minutes.
Optional: Once heat is off stir in your sweet vinegar to brighten up the flavors.
Serve while warm and enjoy!