Boil water for pasta. Cook the tortellini according to package instructions. Mine took 6 minutes. Drain and set aside. (Continue cooking the sauce while waiting for the tortellini.)
Heat a drizzle of olive oil in a large pan over medium heat. Add onion and cook for 5-6 minutes, until softened and golden brown. Add garlic and cook for 1 more minute.
Pour in the white wine and bring to a simmer.
Add the sun dried tomatoes. Mix everything together, and allow to simmer for about 5 minutes, until most of the liquid is absorbed.
Mix in the crushed tomatoes, and continue to cook over low heat for 15 minutes.
Add the cooked tortellini to the sauce pan, and mix until all the pasta is covered in sauce.
Top with freshly grated parmesan cheese and basil (optional).