Begin by bringing a large pot of salted water to a rolling boil over high heat. Add your choice of pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Once done, reserve 1 cup of the pasta water and then drain the rest, setting the cooked pasta aside for later.

In a large sauté pan, heat over medium heat and add the Italian sausage, breaking it into pieces with a spatula. Cook for about 6-8 minutes until the sausage is nicely browned and cooked through. Once ready, transfer the sausage to a plate lined with paper towels to absorb any excess grease.

In the same pan used for the sausage, add the chopped onions and sauté over medium heat. Cook them for about 4 minutes, stirring occasionally until they become translucent and lightly browned.

Next, stir in the grated garlic, chopped apples, and butter, combining everything well. Allow this mixture to cook for about 2 minutes, stirring frequently.

Sprinkle the flour into the pan, stirring to coat the apple mixture evenly. Gradually pour in 1 cup of chicken broth, scraping the bottom of the pan to deglaze while bringing it to a simmer.

Then add the remaining broth, fresh herbs, and heavy cream, letting everything simmer together for about 5 minutes until the sauce thickens and becomes creamy.

Return the cooked sausage to the creamy sauce and mix well. Gradually add the reserved pasta water, stirring continuously until you reach your desired sauce consistency.

To serve, dish out the pasta into bowls and garnish with extra smoked Gouda, fresh thyme, and a sprinkle of sea salt.