Bring a large pot of water to a boil and cook the tortellini according to the package directions. Drain and set aside.

While the pasta cooks, pour the crushed tomatoes into a large skillet and warm over medium heat until they begin to bubble gently.

Stir the heavy cream into the tomatoes and let the mixture simmer for two minutes so it thickens slightly and turns a soft orange-pink.

Add the chopped basil and grated Parmesan cheese to the sauce, stirring until the cheese melts and the basil wilts.

Fold the drained tortellini into the sauce until every piece is coated. Serve right away while the sauce is still creamy.