Cook pasta according to packet directions and set aside.
Meanwhile, squeeze meat from sausage casings and roughly shape into small rustic meatballs, each one made with about half-a-walnut-sized chunk of mince - you want them to be bite size (see notes).
Heat oil in a large frying pan over medium high heat, add sausage meat and fry for 1-2 mins or until just cooked - remove to a plate lined with paper towel/kitchen paper to drain any oil.
Depending on the fat content of your sausages you may need to drain any excess fat from the pan using paper towel/kitchen paper (see notes).
Turn down heat to medium and add tomatoes, cook stirring for 1-2 minutes or until they start to soften, making sure to scrape up any flavour spots on the base of the pan.
Add garlic and sundried tomatoes to pan and fry for another minute.
Add cream, lemon juice, basil and reserved meatballs then turn off heat after 30 seconds, stirring until the basil is wilted.
Add pasta to lamb mixture, stirring to combine.
Serve with fresh parmesan.