Bring a large pot of lightly salted water to a boil. Add frozen tortellini. Cook, uncovered, 5 minutes or until al dente. Drain pasta; keep warm and set aside.

Heat olive oil in a large skillet over medium heat. Add ½ teaspoon crushed red pepper; cook 30 seconds. Add bratwursts to skillet. Cook 6 to 9 minutes or until browned, 165°, stirring to break bratwursts into large crumbles. Transfer crumbles to a bowl using a slotted spoon.

Stir white wine and mustard into skillet with drippings. Cook over medium heat, scraping browned bits from bottom of skillet. Simmer 3 minutes. Stir in Alfredo sauce; gently simmer 3 to 4 minutes or until slightly thickened, stirring frequently.

Stir in tortellini, bratwurst crumbles, spinach, and ½ cup Parmesan cheese; heat through. Garnish with basil and additional crushed red pepper and Parmesan cheese, if desired.