In a large sauté pan, heat 1 Tbsp olive oil over medium heat.
Working in batches as to not over-crowd the pan, brown the Italian sausage meatballs on all sides. Once browned, remove from the pan and set aside.
Heat another 1 Tbsp olive oil in the same pan over medium heat. Add the shallot and garlic and saute for 2 minutes.
Next, add the sun-dried tomatoes and artichokes.
Deglaze the pan with the dry white wine and allow to reduce by half.
Once the wine has reduced, add the chicken stock and return the browned meatballs back to the pan. Reduce the heat to low and allow to simmer.
While the sauce continues to cook, cook the pasta according to package directions.
Before draining the pasta, reserve 1/2 cup of the pasta water.
Add the cooked pasta to the large saute pan with the meatballs, sundried tomatoes and artichokes.
Add the pasta water to the pan and toss again. Season with salt & pepper to taste.
Garnish with fresh basil, Italian parsley and lots of parmesan cheese!