Creamy Roasted Red Pepper Tortellini

Bring a large pot of salted water to a boil for cooking the tortellini. Now add the red peppers to a food processor or blender. Heat 2 tablespoons olive oil a large skillet over medium-low heat. Add the shallots and garlic. Cook until the shallots begin to soften, about 5 minutes. Remove from the heat and add the mix to the food processor or blender with the red peppers. Puree until smooth. Set the same skillet over medium heat. Add 2 tablespoons olive oil, the tomato paste, oregano, and red pepper flakes, cook 4 minutes, until thickened. Stir in the vodka, cook another 2 minutes. Stir in the red pepper sauce, cream, parmesan, spinach, and basil. Season with salt and pepper.Cook the tortellini according to package directions until al dente. Drain, then toss with the red pepper sauce.Divide the tortellini between plates and top with burrata and fresh basil. Eat and enjoy immediately.