Begin by bringing a large pot of salted water to a rolling boil. Add 1 pound of pasta and cook according to package instructions until al dente (about 8-10 minutes). Reserve 1-2 cups of pasta water before draining.

Heat a large skillet over medium-high heat. Add Italian sausage (removing casings if needed) and crumble as it cooks for about 5 minutes, or until browned. Transfer to a plate, leaving drippings.

In the same skillet, reduce heat to medium and add 1 chopped white onion. Sauté for about 4 minutes until translucent. Add 2 minced garlic cloves and 2 chopped Granny Smith apples, plus 3 tablespoons of butter. Cook until the butter melts and apples soften (about 3-4 minutes).

Sprinkle 1/4 cup of flour over the mixture and stir to coat. Gradually pour in 1 cup of chicken broth while deglazing the skillet. Cook for about 2 minutes until it thickens slightly.

Add another cup of chicken broth, fresh thyme, oregano, sage, and 3/4 cup of heavy cream. Bring to a gentle simmer over low heat and cook for about 5 minutes until sauce thickens.

Return the browned sausage to the skillet. Add 1 cup reserved pasta water and 3/4 cup smoked Gouda cheese, mixing until cheese melts into the sauce.

Gently fold cooked pasta into the sauce, adjusting thickness with reserved pasta water as needed. Season with sea salt and pepper before serving.