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Blackstone Grilled Kielbasa and Tortellini

Blackstone grilled kielbasa and tortellini is a one-pan griddle pasta dinner with browned, crispy sausage and golden, lightly crisped tortellini. Toss it with sautéed bell peppers, onions, cherry tomatoes, and garlic for a fast American-Italian fusion meal with visible char marks.
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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: 980
Ingredients Equipment Method Notes

Ingredients
  

Blackstone grilled kielbasa and tortellini
  • 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
  • 0.5 salt and pepper To taste; season after heating through.
  • 1 Parmesan cheese Grated, for topping.
  • 0.25 fresh basil For topping.

Equipment

  • 1 griddle

Method
 

Griddle the kielbasa
  1. Heat the Blackstone griddle to medium-high and add olive oil, swirling to coat the surface.
  2. Add sliced kielbasa and cook for 4-5 minutes per side until browned and crispy, watching for clear char marks.
Sauté vegetables
  1. Add diced bell peppers and onion to the griddle and cook for 5-6 minutes until softened and lightly browned at the edges.
Toss and finish the griddle pasta
  1. Add cooked cheese tortellini, halved cherry tomatoes, minced garlic, and Italian seasoning, then toss until everything is evenly combined.
  2. Cook for 3-4 minutes until heated through and slightly crispy, keeping the mixture moving so it doesn’t steam.
  3. Season with salt and pepper to taste, then top with grated Parmesan cheese and fresh basil for a bright finish.

Notes

Pro tip: cook the kielbasa until you see deep browning and crisp edges before adding the vegetables—this builds flavor on the griddle surface. Store leftovers in the refrigerator up to 3 days; reheat in a skillet or on the griddle until warmed through and re-crisped. Freezing is not recommended because tortellini texture can soften after thawing. For a lighter option, use reduced-fat cheese tortellini and a smaller amount of Parmesan.