Bring a large pot of salted water to a boil for cooking the tortellini. Add the roasted red peppers to a food processor or blender.

Heat 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add the shallots and garlic. Cook until the shallots begin to soften, about 5 minutes. Remove from the heat and add the shallot-garlic mix to the food processor or blender with the red peppers. Puree until smooth.

Set the same skillet over medium heat. Add the remaining 2 tablespoons of olive oil, the tomato paste, oregano, and red pepper flakes. Cook for 4 minutes, until thickened. Stir in the vodka (or water), and cook for another 2 minutes.

Stir in the pureed red pepper sauce and the heavy cream (or coconut milk). Season with salt and pepper to taste.

Cook the tortellini according to package directions until al dente. Drain, then toss immediately with the creamy red pepper sauce.

Divide the tortellini between plates and top with fresh Parmesan cheese and basil, if desired. Serve and enjoy immediately.