Prepare all the ingredients before cooking. Grate the Parmesan, mince the garlic, dice the shallot, roughly chop the basil, and chop the drained 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 about 3 minutes, stirring frequently, until softened and fragrant.

Stir in the black pepper, dried thyme, chili flakes, and tomato paste. Cook for about 2 minutes, stirring regularly so the tomato paste develops a deeper, richer flavor.

Add the cheese tortellini and pour in the vegetable broth. Stir gently, bring the mixture to a boil, then reduce to a simmer. Cook for approximately 3 minutes, or according to the tortellini package directions.

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

Reduce the heat and gradually stir in the grated Parmesan until melted and the sauce becomes smooth and creamy.

Add the chopped sun-dried tomatoes and fresh basil. Gently stir until evenly distributed and warmed through.

Serve the Marry Me Tortellini immediately with freshly ground black pepper and extra chili flakes, if desired.