TO MAKE THE PESTO:

• Put the basil, pine nuts, parmesan, garlic, salt and pepper into the bowl of a food processor. Blitz until finely chopped. Scrape the mixture into a small bowl. Stir in the oil a tablespoon at a time until well combined and the pesto is a desired consistency. Cover pesto until ready to use. Makes about 3/4 cup.
• Place the 2 tablespoons of oil and the garlic in a large, ovenproof-skillet. Heat the skillet over medium heat, stirring occasionally, for 3 minutes or until the garlic is softened and fragrant, taking care not to burn it. Add the crushed red pepper and wine. Increase the heat to medium-high. Boil, uncovered, for 1 minute to cook off some of the alcohol flavor. Add the tomatoes, vinegar and sugar. Cook, uncovered, stirring occasionally, for 5 minutes until the tomatoes are softened and hot. Remove from the heat; stir in the butter.
• Meanwhile, bring a large pot of salted water to a boil. Cook the tortellini for 5 minutes or until the directions on the packet specify; drain. Add the tortellini to the tomato mixture; stir to combine. You can transfer the mixture to individual ovenproof skillets or bowls at this step or leave the mixture in the large, ovenproof skillet. Preheat the broiler (griller) to high. Arrange the mozzarella and parmesan over the tortellini mixture. Place the skillet 6 inches away from the heat source under the broiler for 1 to 2 minutes until the cheese is melted and bubbling. Dollop with pesto and extra basil leaves to serve.