Bring a pot of well-salted water to a boil and cook tortellini as directed to al dente; drain and set aside.

In a large saute pan, melt butter and add sliced sausage, zucchini, yellow squash, and cherry tomatoes to the pan and cook for 5-7 minutes over medium heat.

Add garlic to the pan and saute for another 2-3 minutes; then add the white wine to deglaze the pan. Use a wooden spoon to scrape up any bits from the bottom of the pan.

Toss the tortellini in the saute pan until coated with the sausage and veggie mixture; season with salt and pepper to taste.

Divide into bowls and garnish with red pepper flakes and fresh torn basil leaves.