In a large pot, bring salted water to a rolling boil over high heat. Add 12 oz of your favorite pasta and cook until al dente, usually about 8-10 minutes. Before draining, reserve 1-2 cups of the pasta water for the sauce. Drain and set aside.

In a large skillet over medium heat, add 1 lb of Italian sausage. Use a wooden spoon to break it into smaller pieces as it cooks, browning it for about 6-8 minutes. Remove sausage from the skillet and set aside.

In the same skillet, reduce the heat to medium-low and add 1 cup of chopped white onion. Sauté for about 4 minutes until translucent. Stir in 2 pressed garlic cloves and 2 chopped Granny Smith apples along with 3 tablespoons of butter. Cook for another 3-4 minutes.

Sprinkle 1/4 cup of flour over the cooked vegetable mixture, stirring to coat for about 1 minute. Gradually add in 1 cup of chicken broth and stir well. Let simmer on low for 5 minutes, then add 1 more cup of chicken broth along with fresh herbs.

Return the cooked sausage to the skillet and pour in 3/4 cup of heavy cream, stirring to blend. Gradually add the reserved pasta water and 1/2 cup of smoked Gouda cheese, mixing until melted.

Add the drained pasta to the skillet, tossing until well-coated in the sauce. Taste and season with sea salt and pepper as needed. Top with an additional 1/4 cup of smoked Gouda cheese before serving.