Begin by bringing a large pot of salted water to a boil. Add your orecchiette pasta and cook according to package instructions until al dente, typically about 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta and set aside.

In a large skillet over medium heat, add your Italian sausage. Cook for approximately 5-7 minutes until browned and fully cooked. Transfer the sausage to a plate.

Using the same skillet, add chopped white onion and sauté for about 4 minutes until soft and slightly browned.

Stir in minced garlic and diced Granny Smith apples, along with the butter. Cook for an additional 2-3 minutes until the butter melts.

Sprinkle flour over the mixture, stirring well. Gradually add chicken broth while scraping the bottom to deglaze.

Pour in the remaining broth along with thyme, oregano, and sage. Let simmer on low heat for about 5 minutes.

Return the browned sausage to the skillet, mixing well with the sauce. Gradually add reserved pasta water to reach preferred consistency.

Stir in the smoked Gouda cheese until it melts into the sauce, creating a creamy texture.

Fold in the drained pasta, ensuring every piece is coated. Season to taste with sea salt and pepper, then serve hot garnished with extra Gouda and fresh thyme.