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Blackstone Grilled Kielbasa and Tortellini

Blackstone grilled kielbasa and tortellini is an easy griddle pasta dinner with golden cheese tortellini, charred sausage slices, and tender peppers and onions. Cook everything on a hot griddle so the pasta gets lightly crispy while the tomatoes and garlic turn glossy.
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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: 830
Ingredients Equipment Method Notes

Ingredients
  

Kielbasa and tortellini griddle skillet
  • 1 lb kielbasa sausage Sliced
  • 1 lb cheese tortellini Cooked
  • 2 bell peppers Diced
  • 1 onion Diced
  • 2 cup cherry tomatoes Halved
  • 3 tbsp olive oil
  • 4 garlic Minced
  • 1 tsp Italian seasoning
  • 1 salt To taste
  • 1 pepper To taste
  • 1 Parmesan cheese Grated, to taste
  • 1 fresh basil Chopped, to finish

Equipment

  • 1 Blackstone griddle

Method
 

Grill the kielbasa
  1. Heat a Blackstone griddle to medium-high and add the olive oil until shimmering. Add the kielbasa slices and cook for 4-5 minutes per side until browned and crispy, with visible char marks.
Cook the vegetables
  1. Add the diced bell peppers and onion to the griddle and spread them into an even layer. Cook for 5-6 minutes until softened, stirring occasionally.
Combine and crisp the tortellini
  1. Add the cooked cheese tortellini, halved cherry tomatoes, minced garlic, and Italian seasoning to the griddle. Toss everything together so the garlic and seasoning coat the pasta.
  2. Cook for 3-4 minutes, stirring until the tortellini is heated through and slightly crispy at the edges.
Season and serve
  1. Season with salt and pepper to taste, then top with grated Parmesan cheese and fresh basil. Serve hot from the griddle while the vegetables are glossy and the sausage stays crisp.

Notes

Pro tip: use fully cooked (drained) tortellini so it can crisp on the griddle without turning mushy. Store leftovers in an airtight container in the fridge for up to 3 days; reheat on a skillet or griddle over medium heat until warmed and lightly re-crisped. Freezing isn’t recommended since cheese tortellini can soften after thawing. Dietary swap: use turkey kielbasa if you want a lighter option while keeping the same griddle technique.