In skillet, heat olive oil over medium heat. Add diced pancetta, cook for 5 minutes until cooked through.
Remove pancetta and set aside, reserving about 4 tablespoons oil in skillet.
Add quartered tomatoes to skillet. Season with salt and pepper and cook for 5 minutes until soft. Add spinach and 2 cloves minced garlic until wilted. Set aside.
In saucepan, melt butter with remaining 2 cloves minced garlic over low heat (do not brown).
.Add cream and heat (do not boil)
Whisk in tomato paste until smooth, followed by parmesan cheese.
Add parsley and black pepper to taste.
Add pancetta and spinach/tomato mixture into saucepan. Heat additional 5 minutes, or until hot (do not boil).
Cook cheese tortellini according to package instructions. Pour sauce over and serve.
