Method

• 1.
  Bring a large saucepan of water to the boil over high heat. Season heavily with salt and stir in orecchiette. Boil, stirring occasionally, for 6 minutes. Drain, reserving 1 cup (250ml) cooking water.
• 2.
  Meanwhile, heat half the oil in a large, deep frypan over medium- high heat. Squeeze the sausage meat from casings directly into pan, discarding casings, breaking sausage into smaller sections with your fingers as you squeeze to create little rough-edged meatballs. Cook, stirring frequently, for 5 minutes or until browned all over. Transfer meatballs to a plate.
• 3.
  Add remaining oil to same pan and increase heat to high. Add zucchini. Cook, turning occasionally, for 5 minutes or until deep golden and cooked on both sides. Return meatballs and any resting juices from plate to pan and add garlic. Reduce heat to medium. Cook, stirring constantly, for 1 minute or until garlic is fragrant but not coloured.
• 4.
  Add pasta and lemon zest and juice to pan and toss to combine. Cook, tossing constantly, adding some of the reserved cooking water to loosen and give a light sauce coating to pasta, for 2 minutes or until orecchiette is al dente. Toss through herbs, then tear the burrata directly over pan, pushing pieces halfway into pasta mixture. Season with salt flakes and freshly ground black pepper. Remove pan from heat and stand for 1 minute for cheese to melt slightly before serving.