In a large skillet, heat 2 tablespoons olive oil over medium heat. Add 2 garlic cloves, 1 shallot, and 5 fresh basil leaves. Season with a pinch of kosher salt and sauté until softened and fragrant, about 5 minutes.

Pour in 3 tablespoons vodka and simmer for 1-2 minutes, letting the alcohol reduce.

Add 4.6 ounces tomato paste (one tube) and stir continuously. Cook until the paste turns a brick red and slightly golden brown.

Lower the heat to medium low. Stir in 1 cup heavy cream, and let the sauce simmer gently while you cook the pasta.

In a separate pot, bring a large pot of salted water to a boil. Cook 20 ounces cheese tortellini until al dente, about 2-3 minutes, or per package directions. Reserve 1/2 cup pasta water, then drain.

Add cooked tortellini directly into the sauce along with 1/2 cup grated parmesan. Toss to coat, adding reserved pasta water if needed to thin the sauce.

Season with additional salt, 1/2 teaspoon black pepper, and garnish with extra parmesan cheese and basil leaves.