Chop the shallots and garlic; slice the pepper, zucchini, tomatoes, and asparagus; and remove the corn from the cob.

Fill a large pot with water, add salt, and bring to a boil.

Heat a separate pot over medium-high heat and add olive oil.

Add the sausage and cook for 10 minutes, or until browned and cooked through.

Remove the sausage from the pot and set aside. Reduce heat to low.

Add the shallots and cook for 3 minutes, until translucent.

Add the garlic and cook for 2 more minutes.

Add the bell pepper, asparagus, and tomatoes and cook for 5 minutes.

Add the zucchini and corn and mix together.

Once the water is boiling, add the pasta and cook according to package instructions - save a little pasta water for the sauce.

While the veggies and pasta cook, grate the parmesan, chop the basil, and measure out the wine, cream, and butter.

Once the veggies have cooked for about 10 minutes total, add the white wine and let it cook down for 5 minutes.

Add the cream, sausage, pasta, butter, and parmesan. Mix together and season with salt, pepper, and red pepper flakes to taste - add reserved pasta water as needed.

Mix in the fresh basil right before serving.

Top with additional parmesan and basil. Enjoy!!!