FIRST STEP: ROAST THE RED PEPPERS

1. Prepare the Peppers: Begin by preheating your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and drizzle them with a little olive oil. Roast the peppers for 25-30 minutes, turning occasionally, until the skin is charred and blistered.
2. Peel the Peppers: Once the peppers are roasted, remove them from the oven and place them in a bowl. Cover the bowl with a kitchen towel or plastic wrap to allow the peppers to steam for about 10 minutes. This will make it easier to peel off the skin. Afterward, peel the skin off, remove the seeds and stems, and set the peppers aside.

SECOND STEP: COOK THE TORTELLINI

1. Boil the Tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions (typically 2-4 minutes for fresh tortellini or 7-10 minutes for frozen). Be sure to stir occasionally to prevent the pasta from sticking together.
2. Drain the Tortellini: Once the tortellini is cooked, drain the pasta, reserving about 1/2 cup of pasta cooking water. Set the tortellini aside while you prepare the sauce.

THIRD STEP: MAKE THE ROASTED RED PEPPER SAUCE

1. Sauté the Garlic: In a large skillet or saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
2. Prepare the Red Pepper Base: Place the roasted red peppers in a blender or food processor. Blend until smooth. You can also add a little water if the mixture is too thick.
3. Simmer the Sauce: Add the roasted red pepper puree to the skillet with the garlic. Stir in the tomato paste, paprika, salt, and pepper. Cook the sauce for 5-7 minutes, allowing the flavors to meld together and the sauce to slightly thicken.
4. Add the Cream: Pour in the heavy cream, stirring to combine. Let the sauce simmer for another 5 minutes until it becomes thick and creamy.
5. Finish the Sauce: Add the grated Parmesan cheese to the sauce, stirring until the cheese is melted and incorporated. Taste the sauce and adjust the seasoning, adding more salt, pepper, or crushed red pepper flakes for a kick.

FOURTH STEP: COMBINE THE TORTELLINI AND SAUCE

1. Mix the Tortellini: Add the cooked tortellini to the skillet with the roasted red pepper sauce. Toss gently to coat the pasta evenly with the sauce. If the sauce is too thick, add some of the reserved pasta cooking water to thin it out.
2. Add Fresh Basil: Stir in the fresh chopped basil, saving a few leaves for garnish.

FINAL STEP: SERVE AND GARNISH

1. Plate the Dish: Transfer the tortellini to individual serving plates.
2. Garnish: Top each plate with additional grated Parmesan cheese and a few fresh basil leaves for color and flavor.
3. Serve: Serve the Tortellini with Roasted Red Pepper Sauce immediately, paired with a side of garlic bread or a fresh salad.