Add red peppers, garlic, almonds, tomato paste, and red chilli to a food processor and blend for 30-40 seconds till you get a paste.

Slowly add olive oil and cheese while blending and go for another 10-20 seconds until you achieve the right consistency and set aside.

Boil tortellini for 1 minute less than package instructions

In a heavy bottom pan on medium heat, add olive oil and butter and let melt together

Add in minced garlic and sauté for 30 seconds. Add in 3-4 heaping tbsp of the chili pesto and mix until the raw smell of garlic goes away

At this point you should see the mixture sizzling. Go ahead and add in the heavy cream and stir until you get a light orange creamy mixture

Grate some fresh parmesan into the sauce and stir until it melts in, then add in your cooked tortellini and coat the pasta evenly with sauce

Top with some fresh or dried parsley and a little more shredded parmesan and serve hot!