Start by filling a large pot with water and adding a generous amount of salt. Bring the water to a rolling boil over high heat. Once boiling, add your pasta of choice and cook it according to package instructions until al dente, approximately 8-10 minutes. Just before draining, reserve 1 cup of the starchy pasta water to use later in the sauce.

In a large skillet, heat over medium heat and add the sweet or mild Italian sausage. Use a wooden spoon to break apart the sausage, cooking until it’s browned and cooked through, about 5-7 minutes. Once done, remove the sausage, allowing it to drain on paper towels to soak up any excess grease, and set it aside for later.

In the same skillet, keeping the flavorful drippings, add chopped white onions. Sauté over medium heat for about 4-5 minutes or until they become translucent and start to caramelize, stirring often.

Once the onions are perfectly caramelized, toss in the grated garlic and diced Granny Smith apples. Stir in a tablespoon of butter and let it melt, combining everything for about 2-3 minutes.

Sprinkle flour over the apple and onion mixture, stirring well to coat everything evenly. Pour in 1 cup of chicken broth, scraping the bottom of the skillet with a wooden spoon to deglaze and lift up any flavorful bits. Let it bubble and thicken for about 2 minutes.

To the sauce, add the remaining chicken broth along with fresh thyme, oregano, and sage. Bring the mixture to a low simmer for about 5 minutes, allowing the flavors to meld.

Return the browned sausage to the skillet and pour in the heavy cream along with 1 cup of the reserved pasta water. Stir everything together to create a rich, creamy sauce.

Finally, mix in the smoked Gouda cheese, stirring until it melts into the sauce. Combine the drained pasta with the sauce mixture, tossing gently to ensure every pasta piece is bathed in the creamy goodness. Season with sea salt and pepper to taste.