• Before starting, to a large pot, add 10 cups water and 1 tbsp salt. Cover and bring to a boil over high. Wash and dry all produce.
• Add tortellini to the boiling water. Cook for 2-3 min, stirring occasionally, until tender.
• Reserve 1/4 cup (1/2 cup) pasta water, then drain.
• Return tortellini to the same pot, off heat.
• Add 2 tbsp (4 tbsp) butter. Stir to coat.

• Meanwhile, heat a large non-stick pan over medium. When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
• Discard all but 1 tbsp (2 tbsp) of the bacon fat from the pan. Increase heat to medium-high. 
• When hot, add tomatoes, onions and half the chili flakes (use all if you like things spicy!). Cook for 3-4 min, stirring occasionally, until tomatoes burst.

• To the pan with tomatoes and onions, add marinara sauce and garlic puree. 
• Cook for 2-3 min, stirring often, until sauce thickens slightly. 
• Meanwhile, roughly chop spinach. 

• To the large pot with tortellini, add sauce, cream, spinach and reserved pasta water.
• Season with salt and pepper, then stir to combine. 
• Divide tortellini between bowls. Roughly crumble bacon over top. Sprinkle Parmesan cheese over top. 

If you've opted to add bacon, heat a large non-stick pan over medium. When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside. Discard all but 1 tbsp (2 tbsp) bacon fat from the pan. Use the pan with reserved bacon fat to cook veggies in step 2. Do not add oil.

Roughly crumble bacon over plated pasta.