Ingredients:

  • 14 oz Turkey Kielbasa, sliced into 1/2-inch rounds
  • 20 oz Refrigerated Cheese Tortellini
  • 2 tbsp Extra Virgin Olive Oil
  • 2 Large Bell Peppers (Red and Yellow), de-seeded and sliced into strips
  • 1 Small Red Onion, halved and sliced
  • 3 cups Fresh Baby Spinach
  • 3 cloves Garlic, minced
  • 1 tsp Italian Seasoning
  • 1/2 tsp Red Pepper Flakes
  • 1/2 cup Freshly grated Parmesan cheese
  • 1/2 cup Water or Chicken Stock for steaming

Instructions:

  1. Preheat the Blackstone griddle to medium-high heat (approximately 375°F/190°C). Apply 1 tablespoon of olive oil to one side of the surface.
  2. Spread the sliced turkey kielbasa and red onions across the oiled surface. Sear undisturbed for 3-4 minutes until the sausage develops a deep mahogany crust and the onions begin to soften.
  3. Move the sausage and onions to a lower-heat zone. Add the remaining oil to the high-heat zone and add the bell peppers. Cook for 3-5 minutes, tossing frequently until blistered. Add minced garlic during the last 60 seconds.
  4. Place the refrigerated tortellini on the hot zone. Pour water or chicken stock over the pasta and immediately cover with a basting dome. Steam for 2-3 minutes until the pasta is hydrated.
  5. Remove the dome and toss the tortellini with the sausage and vegetable mixture. Season with Italian seasoning and red pepper flakes.
  6. Add the baby spinach and toss for 1 minute until just wilted. Remove from heat and finish with freshly grated Parmesan cheese before serving.