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First, finely chop the onion and let it gently stir fry with 2 tablespoons of extra virgin olive oil and a splash of water for 1 minute.
Add the sausage with its casing removed.
Cook for 5 minutes while mashing the sausage with a fork or a potato masher.
Add the tomato passata and bring it to a boil.
Lower the heat, cover, and let it cook for about 30 minutes.
Meanwhile, cook the gnocchetti sardi until al dente.
Finely grate the pecorino cheese and set aside 1 ladle of the pasta cooking water.
Add the water to the pecorino and whisk until it forms a smooth cream (use an immersion blender if it doesn't melt smoothly).
Stir in the pecorino cream and toss the pasta together for an additional 2 minutes to combine.
Now enjoy and buon appetitooo