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Blackstone Grilled Kielbasa and Tortellini

Blackstone grilled kielbasa and tortellini is an easy dinner with browned sausage, golden griddle pasta, and blistered cherry tomatoes. The peppers and onions soften while the tortellini gets lightly crisp edges for a char-kissed finish.
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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
  

kielbasa sausage
  • 1 lb kielbasa sausage, sliced
cheese tortellini
  • 1 lb cheese tortellini, cooked
bell peppers and onion
  • 2 bell peppers, diced
  • 1 onion, diced
cherry tomatoes and garlic
  • 2 cup cherry tomatoes, halved
  • 4 clove garlic, minced
oil and seasonings
  • 3 tbsp olive oil
  • 1 tsp Italian seasoning
  • 0.25 tsp salt and pepper to taste
toppings
  • 0.25 cup grated Parmesan cheese
  • 2 tbsp fresh basil

Equipment

  • 1 Blackstone griddle

Method
 

Griddle prep
  1. Heat the Blackstone griddle to medium-high and add the olive oil. You should see the oil shimmer in small waves before adding the kielbasa.
  2. Cook the kielbasa slices for 4-5 minutes per side until browned and crispy. Press lightly as needed so the surfaces show clear char marks.
Cook vegetables and toss pasta
  1. Add the diced bell peppers and onion, cooking for 5-6 minutes until softened. Stir occasionally until the peppers look tender and slightly caramelized.
  2. Add the cooked tortellini, cherry tomatoes, minced garlic, and Italian seasoning, then toss everything together. Keep stirring until the pasta is coated and the tomatoes begin to release juices.
  3. Cook for 3-4 minutes until heated through and slightly crispy. You should notice toasted spots on the tortellini and a glossy sauce from the griddle juices.
Season and finish
  1. Season with salt and pepper to taste. Taste quickly and adjust so the sausage and vegetables are well-balanced.
  2. Top with grated Parmesan cheese and fresh basil. Finish with basil right before serving for a bright, fresh green cue.

Notes

To boost crispiness, spread the tortellini into an even layer for the last 3-4 minutes rather than stirring constantly. Refrigerate leftovers in a covered container for up to 3 days; reheat in a skillet or on the griddle until warmed through. Freezing isn’t recommended because tortellini can soften and separate after thawing. For a lighter option, use turkey kielbasa and a reduced-fat Parmesan while keeping the same griddle method.