Prepare the Roasted Red Pepper Sauce: In a blender or food processor, combine the roasted red peppers, tomato paste, and vegetable stock. Blend until smooth and set aside.

Cook the Aromatics: Heat the olive oil in a skillet over medium heat. Add the finely diced onion and cook for about 4 minutes, stirring occasionally until softened. Add the minced garlic and red pepper flakes, and sauté for another minute.

Simmer the Sauce: Pour the roasted red pepper mixture into the skillet with the sautéed onions and garlic. Bring the sauce to a simmer and let it cook for about 5 minutes, allowing the flavors to blend.

Finish the Sauce: Reduce the heat to medium-low. Stir in the salt, black pepper, heavy cream, and grated parmesan. Whisk the sauce until it's smooth and fully combined.

Combine with Tortellini: Toss the cooked tortellini into the sauce and let it cook for an additional 1-2 minutes to ensure the pasta is fully coated and warmed through.

Add the Burrata and Serve: Break apart the burrata and gently place it over the tortellini. Garnish with freshly chopped basil and serve immediately.