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1.Cook The Italian Sausage In A Large Skillet Over Medium Heat Until Browned And No Longer Pink Inside, 10 To 12 Minutes. 2.Transfer Sausages To A Plate. When Cool Enough To Handle, Cut Into 1/4-Inch Thick Slices And Set Aside. 3.Bring A Large Pot Of Lightly Salted Water To A Boil. Cook Spaghettini At A Boil Until Tender Yet Firm, About 8 Minutes; Drain. 4.Heat Olive Oil In A Large Skillet Over Medium Heat; Cook And Stir Asparagus Pieces In The Hot Oil Until They Start To Soften, 4 To 5 Minutes. Stir In Garlic And Cook Until Fragrant, About 1 More Minute. 5.Mix In Diced Roma Tomatoes, Garlic Salt, And Black Pepper; Cook And Stir Until The Tomatoes Soften Slightly, 1 Or 2 More Minutes. Remove Vegetables From Heat. 6.Toss The Sliced Sausage In The Skillet With The Asparagus And Tomatoes To Combine; Lightly Mix In The Spaghettini. 7.Sprinkle The Spaghettini And Vegetables With Parmesan Cheese.
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