Cook the tortellini according to the package direct. Drain, reserving 1/2 cup of pasta water, and keep warm.
In a small saucepan combine the balsamic vinegar, honey, garlic, and Sriracha. Bring to a boil and cook for 5 minutes or until syrupy. Remove from heat.
Melt the butter in a large skillet over medium high heat.
Add in the sage and walnuts and cook for 3 minutes.
Add 1/2 cup of pasta water and cook for 2 minutes.
Sprinkle with salt and pepper and mix well.
Add the tortellini to the pan and toss to combine.
Divide the tortellini and sauce between 4 bowls. Drizzle with balsamic sauce and serve with Parmesan cheese.
Notes
Recipe adapted from Food Network Magazine, April 2019.