In a saucepan set over medium heat, add the oil. When warm, add the minced shallot and garlic cloves. Cook until softened, about 2 minutes. Add the dried oregano, crushed red pepper, diced sun dried tomatoes and chicken broth. Cook for about 2 to 3 minutes, until the sun dried tomatoes have softened. Pour in the heavy cream and parmesan. Mix until warmed. Give it a taste and adjust the salt to your liking.  

Bring a pot of salted water to a boil. Add the tortellini and cook per the package’s instructions, about 3 to 4 minutes. Immediately transfer to the saucepan with the sauce and toss until coated. Add the crushed hazelnuts and divide amongst plates. Top with Italian parsley. Serve immediately