Place a large skillet pan over medium heat, add olive oil and finely chopped shallot. Saute for a minutes or two, add diced sausage or ground meat. Cook for another 2 minutes until sausage fat starts to melt. If you’re using ground meat make sure to break it down into small bits as it cooks.
Add canned tomatoes, lower the heat and let it simmer for a few minutes. Add myrtle leaves or a bay leaf and continue to cook until the sauce thickens. Add a pinch of salt to taste.
While the sauce is cooking bring pasta to boil. Pasta meaning gnocchetti sardi, of course :) Cook according to the direction on the package, until al dente.
Drain pasta, leaving ½ cup of cooking liquid.
Toss and turn gnocchetti in the pan with the sauce. Add a bit of cooking liquid if pasta feels too dry.
Turn off the heat sprinkle with freshly grated Parmesan or Pecordino cheese. Serve immediately adding some more Pecorino cheese to individual servings.