Drain and rinse the capers. Peel and mince the garlic.

Heat the 1 tablespoon oil in a medium pot over medium high. Once very hot, add the capers and cook for 1 minute. Add the garlic and cook, stirring frequently, until golden brown, being careful not to burn the garlic. Add the crushed red pepper and cook for an additional 45 seconds.

Add the butter and stir until melted and frothy. Reduce the heat to medium and and cook for an additional 2-3 minutes or until the butter begins to turn golden brown. Reduce heat to low and pour in the crushed tomatoes and stir to incorporate into the brown butter.

Cover the sauce and cook for 20 minutes (or until the tortellini has finished cooking). Taste and season with salt, pepper, more crushed red pepper (to taste) and a pinch of sugar if desired.

Bring a large pot of salted water to a boil. Prepare the tortellini according to package instructions. Once the tortellini is al dente, use a spider strainer to scoop out the cooked pasta and transfer it to the sauce. Add ½ cup of the reserved pasta cooking water and toss the tortellini in the sauce. Cook for 1-2 minutes more or until the pasta is well-coated and glossy. Remove from heat.

Divide the tortellini between bowls and serve with freshly grated parmesan and a drizzle of extra virgin olive oil, if desired. Enjoy!