Meanwhile, heat a non-stick skillet over medium heat. Cook the prosciutto for 3-4 minutes until brown and crisp. Transfer to a paper towel-lined plate. Set aside.
When the pasta water is boiling, add 2 teaspoons salt and add the tortellini. Cook according to package directions. If using refrigerated tortellini, it should take about 3 minutes. Drain, reserving ½ cup of pasta water.
While the pasta cooks, add the oil and shallots to the same skillet used for the prosciutto. Cook the shallots over medium-low heat for 3-4 minutes, until softened and slightly caramelized.
Add the marinara and alfredo sauce. Stir to combine. Season to taste with salt and pepper.
Add the pasta and fold together. If the sauce seems too thick, add a little bit of pasta water to reach desired consistency.
Top with the crispy prosciutto and garnish with basil. Serve.
I used fresh (refrigerated) tortellini in this recipe. Ravioli is a great option also. If using frozen or dry pasta, allow a few extra minutes of cook time.
Salt the pasta water to flavor the pasta itself.
Reserve pasta water to use as needed to bring the sauce together.
Stir in cooked chicken, shrimp, or add fresh spinach for variation.