Cook pasta in a large pot of salted, boiling water according to packet instructions. Drain and keep warm, reserving a couple of tablespoons of pasta water.
Meanwhile, spray a large, non-stick frying pan lightly with oil. Heat over medium-high heat and cook meatballs for 5-6 minutes, turning regularly, until cooked through. Set aside on a plate loosely covered with foil.
In same pan meatballs were cooked, heat half the oil, if required, over medium heat. Add garlic and half the onion and cook for 1-2 minutes. Add harissa paste, tomatoes and lemon juice and cook for a further 3-4 minutes or until sauce thickens. Add pasta, reserved pasta water and sausages, season and stir gently to heat through.
In a medium bowl add baby rocket, remaining onion, cucumber, orange segments, orange juice and remaining oil. Season and toss to combine.
Serve sausage pasta with baby rocket salad. Garnish pasta with lemon zest and parsley leaves.
You can also cook the sausages whole and slice them to add to the pasta – they will take a little longer to cook – 8-10 minutes.
Add extra vegetables to the pasta if desired – grated zucchini, broccoli florets or frozen peas would all work well.
*We used Moroccan style lamb sausages in this recipe - use any type of sausage you like in this recipe.