Put pot of water on to boil for the pasta.

Peel and chop shallot into small dice. Shred garlic. Cube butter by slicing in half, and then small cubes. Cut cherry tomatoes in half. Slice roasted tomatoes into bite size slices. Cut asparagus on the bias (diagonally) into 1 inch pieces, throwing out the tough ends. Slice the chicken sausage.

In a hot pan, add the sliced chicken sausage. Stir to distribute evenly in pan. Fry a few minutes on one side. Toss or stir to brown the other side. The chicken sausage is already cooked, so you are just looking for the pieces to be browned on each side. Remove chicken sausage from pan, and place in a dish, and cover with foil.

To the same pan you browned the chicken sausage in, add a bit of olive oil, and the shallots. Stir to cook. You are looking for the shallots to sweat a little, and not brown. Add in the garlic, and stir, watching to make sure garlic does not burn. Add in the white wine.  Add a pinch of red pepper flakes. Allow to reduce for about 5 minutes or so. Add in the oven roasted tomatoes and black pepper and stir.

Drop the pasta into boiling water to cook, following directions for time. About 1 minute before tortellini is done, add the asparagus to the sauce, along with half the butter. Toss the sauce to slightly cook the asparagus.

Now add in the chicken sausage and cherry tomatoes. Add in the drained tortellini to the sauce and the remaining butter. Toss or stir to melt butter into sauce.

Serve pasta in dishes with pecorino Romano shredded over the top. Enjoy!