Prepare all the ingredients before cooking. Grate the Parmesan, mince the garlic, dice the shallot, roughly chop the basil, and drain and chop the sun-dried tomatoes.

Melt the butter in a large, deep skillet or pot over medium-low heat.

Add the minced garlic and diced shallot. Sauté for approximately 3 minutes, stirring frequently, until softened and fragrant. Avoid browning the garlic.

Add the black pepper, dried thyme, chili flakes, and tomato paste.

Stir continuously and cook for about 2 minutes. Cooking the tomato paste briefly helps deepen its flavor.

Add the cheese tortellini and pour in the vegetable broth. Stir gently to combine.

Increase the heat and bring the broth to a gentle boil. Reduce to a simmer and cook for approximately 3 minutes, or according to the tortellini package directions. Stir occasionally so the pasta cooks evenly.

Pour in the heavy cream and gently stir. Simmer for another minute.

Reduce the heat to low and gradually stir in the grated Parmesan until melted and incorporated into the creamy sauce.

Add the chopped sun-dried tomatoes and fresh basil.

Gently stir the One-Pot Marry Me Tortellini until everything is evenly coated in the creamy tomato sauce.

If the sauce seems too thick, add a splash of vegetable broth. If it is too thin, simmer gently for another minute or two. Keep in mind that the sauce will continue to thicken as it rests.

Finish with freshly ground black pepper and additional chili flakes, if desired.

Serve immediately with extra Parmesan and fresh basil.