1.Cook penne pasta in a large saucepan of boiling water until tender. Drain, return to pan.
2.Meanwhile, squeeze meat from lamb sausages. Heat an oiled large frying pan, cook thinly sliced fresh small red thai (serrano) chilli and garlic cloves, stirring, until fragrant. Add lamb, stir until browned.
3.Add lamb mixture to pasta with baby rocket (arugula) leaves and halved cherry tomatoes, toss to combine, season to taste. Serve topped with shaved parmesan.