Pasta con salsiccia e cavolo nero is a traditional pasta dish that's especially popular in Tuscany. The dish is made with a combination of pasta, cavolo nero (black cabbage), salsiccia sausage, olive oil, and garlic. If desired, the dish can be enriched with rosemary, white wine, cherry tomatoes, and onions.

The recommended pasta varieties include fusilli, orecchiette, spaghetti, and tagliatelle. The cavolo nero is boiled, seasoned with salt, and drained. The pasta is cooked in the same water. The garlic is sautéed in olive oil, and then the salsiccia, cavolo nero, and pasta are added to the pan, stirred, and the dish is ready to be served.