Boil Water: Bring a large pot of salted water to a boil.

Prepare Red Pepper Sauce: In a food processor or blender, combine the drained roasted red peppers.

Sauté Aromatics: Heat 2 tablespoons of olive oil in a large skillet over medium-low heat. Add the chopped shallots and garlic, cooking for about 5 minutes until softened.

Blend Together: Remove the skillet from heat and combine the sautéed shallots and garlic with the roasted red peppers in the food processor. Puree until smooth.

Cook Sauce: In the same skillet over medium heat, add another 2 tablespoons of olive oil, tomato paste, oregano, and red pepper flakes. Cook for about 4 minutes until thickened.

Incorporate Vodka: Stir in the vodka (or water) and let it simmer for an additional 2 minutes.

Combine Ingredients: Add the pureed sauce to the skillet, followed by heavy cream, Parmesan, spinach, and basil. Season with salt and pepper, stirring until well combined.

Cook Tortellini: In boiling water, cook the tortellini according to package instructions until al dente. Drain and toss in the skillet with the red pepper sauce.

Plate and Serve: Divide the creamy tortellini onto plates, topping each with burrata cheese and fresh basil.