Pork and Herb Sausage Orecchiette with Sundried Tomato Sauce

Steps

1. a full kettle to the boil.
2. Pour boiling water and a pinch of salt into a medium pot and bring to the boil with the lid on. Add pasta and cook for about 14 minutes, until just tender. Drain and return to pot with a drizzle of olive oil to prevent sticking.
3. While pasta cooks, heat a drizzle of oil in a large fry-pan on medium-high heat. Pull away ½ tablespoon chunks of pork and herb sausage grind and pan-fry with smoked paprika for about 2 minutes, until golden but not cooked through. Turn often to ensure even cooking.
4. Add capsicum and sundried tomato paste to pan and cook for about 1 minute, until fragrant. Add canned tomatoes to pan, bring to a simmer and cook for about 5 minutes, until sauce has thickened and sausage grind is cooked through. Stir through balsamic vinegar and season to taste.
5. While pasta and sauce cooks, roughly tear lettuce leaves and cut, cucumber in half lengthways then thinly slice. Add to a medium bowl with balsamic dressing and toss to combine. Season to taste with salt and pepper.
6. divide orecchiette pasta between bowls or plates and top with pork and herb sausage sauce. Sprinkle over Parmesan cheese and serve salad on the side.