Ingredients:

  • 1 lb smoked kielbasa, sliced into 1/4-inch rounds
  • 1 tbsp avocado oil
  • 20 oz refrigerated cheese tortellini
  • 2 cups fresh baby spinach
  • 1 large red bell pepper, diced
  • 0.5 yellow onion, diced
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 0.5 cup freshly grated Parmesan cheese
  • 0.5 tsp red pepper flakes
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat the Blackstone griddle to medium-high heat (approximately 400°F/200°C). Drizzle avocado oil over one side of the cooking surface.
  2. Spread the kielbasa rounds in a single layer on the oiled section. Sear undisturbed for 3-4 minutes until a deep mahogany crust develops, then flip the rounds.
  3. Move the kielbasa to a lower-heat zone. On the hot side, add the diced onions and red bell peppers, sautéing until slightly softened.
  4. Place the refrigerated tortellini directly onto the hot griddle surface. Squirt a generous amount of water around the pasta and immediately cover with a basting dome. Steam for 2-3 minutes.
  5. Remove the dome. Combine the pasta, vegetables, and sausage. Add the butter, minced garlic, and red pepper flakes. Toss continuously for 2 minutes to crisp the pasta skin.
  6. Add the baby spinach and toss until just wilted. Sprinkle with Parmesan cheese and fresh parsley. Toss once more to emulsify the butter and cheese into a light glaze before serving.