Blackstone Tortellini Skillet recipe: Cheesy, Smoky, and Griddle-Grilled to Perfection
This Blackstone tortellini recipe is a creamy, cheesy, and smoky griddle masterpiece that brings bold flavor to your outdoor cooking game. With crispy edges on the tortellini, seared sausage, and vibrant grilled veggies, it’s a 25-minute dinner that feels indulgent but is easy enough for any weeknight.
Ingredients
- 1 package cheese tortellini refrigerated or frozen – Cooked and cooled before griddling
- 12 oz smoked sausage or chicken sausage sliced
- 2 bell peppers sliced
- ¼ cup red onion sliced (optional)
- 2 tbsp olive oil
- 2 cloves garlic minced
- ⅓ cup heavy cream
- ¼ cup grated parmesan cheese
- ½ tsp Italian seasoning
- Salt and black pepper to taste
Optional:
- Fresh basil or parsley for garnish
- Crushed red pepper flakes for heat
Instructions
- Prep the Pasta: Boil tortellini until just tender. Drain and rinse with cold water. Drizzle with a little olive oil to prevent sticking.
- Preheat the Griddle: Heat your Blackstone to medium-high and add olive oil.
- Cook the Sausage: Sear sliced sausage until browned and caramelized. Push to the cooler side of the griddle.
- Grill the Veggies: Add bell peppers and red onion. Cook until soft and slightly charred.
- Add Garlic and Tortellini: Toss garlic and cooked tortellini onto the hot zone. Sauté until tortellini is crisped on the edges.
- Creamy Finish: Pour in heavy cream, sprinkle in parmesan, and stir gently until sauce thickens and coats everything.
- Season and Serve: Finish with Italian seasoning, salt, pepper, and garnish.
Notes
Secret Tips for the Best Blackstone Tortellini
- Use Pre-Cooked, Al Dente Tortellini: Always boil your tortellini just until al dente—no softer. Overcooked pasta will break down on the griddle. Let it cool and toss it in a bit of oil before cooking to prevent sticking.
- Don’t Skip the Sear: Give your tortellini space on the griddle to get crispy edges. Don’t overcrowd or stir too often. A bit of char = big flavor.
- Slice Sausage on the Diagonal: Diagonal cuts increase surface area, allowing for better browning and a juicier bite.
- Deglaze with a Splash of Broth or Wine: Once the tortellini and sausage start to stick, hit the griddle with a splash of broth or white wine to lift those caramelized bits and build flavor fast.
- Finish Off the Heat: Once your cream and cheese go in, move the food to a cooler side of the griddle. This prevents curdling and keeps your sauce smooth and velvety.
- Level Up with a Garlic Compound Butter: Add a pat of garlic herb butter at the end for a rich, restaurant-style finish.
- Garnish Like a Pro: A sprinkle of chopped basil or parsley, plus a dusting of extra parmesan, goes a long way for flavor and presentation. Don’t skip it.