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Boil the tortellini in a medium size sauce pan according to the
directions on the package.
2) Saute the red pepper and minced garlic for about 8 minutes on
medium heat. Once the red pepper is soft, remove the red pepper
and garlic to a food processor. Add the crème fraîche and paprika.
Blend until the sauce mixes well and all the pieces are broken down.
(You can blend however much you like here.)
3) Drain the water from the tortellini and add in the sauce. Cook for
another 2 to 3 minutes until the sauce thickens slightly.
4) Garnish with olive oil and parmesan let sit for about 5 minutes
before serving. This allows the inside of the tortellini to cool enough
to be edible and the sauce to thicken.
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