Heat olive oil in a large skillet over medium heat.
Add minced garlic and sauté for 1 minute until fragrant, stirring frequently to avoid burning.
Pour in the crushed tomatoes and stir to combine with the garlic.
Add red pepper flakes, salt, and black pepper to taste. Simmer the sauce for 10 minutes, stirring occasionally.
While the sauce simmers, cook the cheese tortellini according to package instructions until al dente. Drain and set aside.
Reduce heat to low and stir the heavy cream into the tomato sauce until fully incorporated.
Add the cooked tortellini to the skillet and gently toss to coat them evenly with the creamy tomato sauce.
Stir in the grated Parmesan cheese and chopped fresh basil leaves. Cook for an additional 2 minutes to warm through.
Adjust seasoning with salt and pepper if needed.
Serve immediately, garnished with extra Parmesan and basil if desired.