Instructions:
- Cook tortellini according to package directions until al dente (1-2 minutes less than recommended). Drain immediately and set aside.
- In a large oven-safe skillet over medium heat, melt the butter along with 1 tablespoon of reserved sun-dried tomato oil. Sauté the minced shallot until translucent (about 3 minutes). Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the tomato paste, Italian seasoning, and red pepper flakes. Cook for 1 minute, stirring constantly to deepen the tomato flavour. Add the chopped sun-dried tomatoes.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan (deglazing). Bring to a gentle simmer and allow the liquid to reduce slightly (about 2 minutes).
- Reduce heat to low. Stir in the heavy cream. Simmer gently for 3-4 minutes until the sauce begins to thicken slightly. Remove the skillet from the heat source.
- Whisk in the freshly grated Parmesan cheese until the sauce is smooth. Season generously with salt and freshly ground black pepper. Taste and adjust seasoning as necessary.
- Gently fold the cooked tortellini into the creamy sauce until evenly coated. Sprinkle the top with extra Parmesan cheese.
- Bake at 375°F (190°C) for 8-10 minutes, or until the sauce is bubbling hot and the cheese topping is lightly golden. If not using an oven-safe skillet, transfer the mixture to an 8x8 inch baking dish before baking.
- Remove from the oven, let it rest for 5 minutes (this allows the sauce to set further). Garnish generously with fresh chopped parsley before serving.