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Cook the gemelli just a minute or two shy of the package directions. Drain and set aside.
Heat oil in a large, 12 or 13 inch skillet over medium heat. Add the sausage, breaking up as it browns. Once the sausage has cooked through, add the onions and cook 5 minutes until the onions have softened. Add the garlic to the skillet and cook for one minute longer.
Add the asparagus to the pan and stir to combine with the sausage. Cook for 2-3 minute until the asparagus has turned a bright green color, then sprinkle the flour into the pan and stir to combine.
Pour the wine into the skillet and let it reduce, while scraping up the bottom of the skillet, for 2-3 minutes. Next add the chicken broth and stir, then bring the sauce to a simmer. Simmer the sauce for 2-3 minutes to thicken, then stir in the cream.
Season the sauce with the salt and pepper, then add sun dried tomatoes and cooked pasta to the skillet. Stir to combine the pasta with sauce and cook for 2-3 minutes.
Serve immediately in bowls and garnish with parmesan cheese and fresh black pepper if desired.