Preheat grill until temperature gauge reaches 450℉. Toss tomato in 1 tablespoon olive oil. You can leave the tomatoes on the vine or you can remove them.
Meanwhile, preheat a medium saute pan over the grill or on a stovetop burner over medium high heat. Heat 2 tablespoons olive oil. Once hot add pepperoni and cook until lightly golden and crisp, 10 minutes.
Add butter and garlic and continue to cook stirring often until softened and lightly golden, 5 minutes.
Add cream to sauce and stir until incorporated.
Bring a large pot of salted water to a boil and cook pasta until al dente. I recommend doing this on the stovetop. Toss pasta in sauce. Serve with pecorino.