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Blackstone Grilled Kielbasa and Tortellini

Blackstone grilled kielbasa and tortellini is a fast griddle pasta dinner with golden cheese tortellini, charred sausage, and sautéed peppers and onions. You’ll toss everything on a hot griddle until the tortellini is heated through and lightly crisp at the edges.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American-Italian Fusion
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Sliced kielbasa sausage
  • 1 lb kielbasa sausage Slice sausage into bite-size rounds or half-moons for even browning.
Cheese tortellini
  • 1 lb cheese tortellini Use cooked tortellini; add at the end so it gets heated and lightly crisped.
Vegetables
  • 2 bell peppers Dice into small pieces so they soften quickly on the griddle.
  • 1 onion Dice for even sautéing alongside peppers.
  • 2 cup cherry tomatoes Halve to help them blister and release juices.
Seasoning and aromatics
  • 3 tbsp olive oil Helps the sausage brown and keeps vegetables from sticking.
  • 4 garlic Minced garlic for quick fragrant flavor.
  • 1 tsp Italian seasoning Classic Italian flavor to tie the dish together.
  • 0.25 salt Add to taste at the end.
  • 0.25 pepper Add to taste at the end.
Toppings
  • 0.33 cup Parmesan cheese Grate fresh for best melting and savory finish.
  • 0.25 cup fresh basil Tear or slice for bright, fresh aroma at serving.

Equipment

  • 1 cast iron skillet

Method
 

Griddle and sausage
  1. Heat a griddle to medium-high and add the olive oil, watching it shimmer before adding food.
  2. Cook the kielbasa slices for 4-5 minutes per side until browned and crispy, making sure you see char marks on the sausage.
Sauté vegetables
  1. Add the bell peppers and onion, cooking for 5-6 minutes until softened and lightly browned at the edges.
Toss with tortellini
  1. Add the cooked tortellini, cherry tomatoes, garlic, and Italian seasoning, tossing everything together so the tortellini is coated with the sausage-vegetable juices.
  2. Cook for 3-4 minutes until heated through and slightly crispy, stirring occasionally for even browning.
Season and finish
  1. Season with salt and pepper to taste, then top with grated Parmesan cheese and fresh basil right before serving.

Notes

Pro tip: cook the sausage first until crisp and well-charred, then keep the griddle hot when you add tortellini so it can pick up a light crust instead of steaming. Refrigerate leftovers in a sealed container up to 3 days; reheat in a skillet or on the griddle until warmed through. Freezing is not recommended because tortellini and peppers can lose texture. For a gluten-free option, use gluten-free cheese tortellini and follow the same griddle method.