MAKE THE CRUMB TOPPING. In a small skillet, melt the butter over medium heat.
Add the garlic and a pinch of salt, and cook until fragrant, about 1 minute.
Add the panko and cook, stirring constantly, until golden brown, about 5 minutes. Transfer immediately to a bowl; cool completely.
MAKE THE PASTA. Bring a large pot of salted water to a boil. Cook the bucatini in the boiling water according to the package directions one minute short of al dente. Reserve 1 cup of the cooking water, then drain the pasta.
Meanwhile, in a large skillet, warm the oil.
Add the sausage and sauté, using a wooden spoon to break up the meat, over medium-high heat, until crispy, about 8 minutes.
Using a slotted spoon, transfer the sausage to a plate, leaving the rendered fat behind.
Add the butter to the skillet and melt over medium-high heat.
Add the onions and cook, stirring often, until lightly golden, for 10 to 12 minutes.
Add the artichoke hearts and garlic and cook, stirring constantly, until fragrant, for 1 to 2 minutes.
Add the wine and chicken base and cook, stirring constantly, until reduced by two-thirds.
Add the sausage, bucatini, pecorino and ½ cup of the reserved cooking water. Cook, tossing constantly until a velvety sauce is created.
Season with salt and pepper, to taste.
Serve immediately with a sprinkling of freshly grated pecorino and a generous sprinkling of the crumb topping.