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Blackstone Grilled Kielbasa and Tortellini

Blackstone grilled kielbasa and tortellini with golden, slightly crispy pasta and colorful vegetables. Sliced sausage gets charred and browned on the griddle, then gets tossed with cooked tortellini, cherry tomatoes, peppers, and garlic for an easy sausage pasta dinner.
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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
  • 1 lb kielbasa sausage, sliced
tortellini
  • 1 lb cheese tortellini, cooked
vegetables
  • 2 bell peppers, diced
  • 1 onion, diced
  • 2 cup cherry tomatoes, halved
seasonings and aromatics
  • 3 tbsp olive oil
  • 4 clove garlic, minced
  • 1 tsp Italian seasoning
  • 0.25 Salt and pepper to taste
finishing
  • 0.25 cup Grated Parmesan cheese
  • 0.5 cup Fresh basil

Equipment

  • 1 griddle

Method
 

Grill the kielbasa
  1. Heat the Blackstone griddle to medium-high and add the olive oil. Let it shimmer so the sausage sears instead of steams.
  2. Cook the kielbasa slices for 4-5 minutes per side until browned and crispy. Look for visible char marks on the edges before flipping.
Cook the vegetables
  1. Add the diced bell peppers and onion, cooking for 5-6 minutes until softened. Stir occasionally so they pick up light browning.
Toss and crisp the pasta
  1. Add the cooked tortellini, halved cherry tomatoes, minced garlic, and Italian seasoning, then toss everything together. Spread it in an even layer so the hot surfaces can crisp.
  2. Cook for 3-4 minutes until heated through and slightly crispy. Keep tossing and scrape any browned bits from the griddle for extra flavor.
Season and serve
  1. Season with salt and pepper to taste. Taste as you go so the flavors balance.
  2. Top with grated Parmesan cheese and fresh basil. Finish while hot so the basil stays bright and aromatic.

Notes

For the best griddle pasta texture, use cooked tortellini that’s drained well (and pat dry if it’s very wet) so it can toast for a few minutes. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet or on the griddle over medium heat to re-crisp. Freezing isn’t recommended because tortellini can soften after thawing. For a lighter option, swap in turkey kielbasa and use reduced-fat Parmesan.