3 qts. water
1 tbsp. plus 1/2 tsp. salt
2 lbs. fresh or frozen cheese-stuffed tortellini
2 c. heavy cream
1/8 tsp. hot red pepper sauce, or to taste
Freshly ground white pepper
1 c. freshly grated Parmesan cheese, or more to taste

Heat water in large heavy saucepan over high heat to boiling; add the 1 tablespoon salt. Stir in tortellini; cover and continue to cook over high heat until water returns to a rolling boil. Immediately uncover; stir once; boil until tortellini are almost tender, about 5 minutes. Drain tortellini thoroughly in large colander; spoon onto warmed heatproof serving platter. Cover loosely with foil; place platter in oven set at lowest setting. Heat heavy cream in large skillet over medium heat to boiling. Boil until thickened and slightly reduced, about 5 minutes. Remove from heat. Season with the 1/2 teaspoon salt and hot pepper sauce and pepper to taste. Stir in reserved tortellini; return to medium heat. Cook, stirring gently once or twice, until pasta is tender, 3 to 5 minutes. Remove from heat. Sprinkle with 1 cup Parmesan; stir gently to blend. Spoon onto heated platter and serve with additional Parmesan, if desired.