In a large pot, bring salted water to a rolling boil over high heat. Once boiling, add 2 cups of pasta and cook until al dente, usually about 8-10 minutes depending on the type. Reserve 1 cup of the pasta water for later use, then drain the pasta and set it aside, ensuring it retains some warmth.

In a large skillet, heat over medium heat, add 1 lb of Italian sausage, breaking it apart with a spatula. Cook until browned and fully cooked, about 5-7 minutes. Once browned, transfer the sausage to a plate and set it aside, leaving the sausage drippings in the pan for added flavor.

In the same skillet, add 1 cup of chopped white onion, sautéing until it becomes translucent and starting to brown, approximately 4-5 minutes. Add 2 cloves of grated garlic and 2 chopped Granny Smith apples, stirring for about 3-4 minutes until apples soften and the mixture is fragrant. Incorporate 3 tablespoons of butter and allow it to melt completely.

Sprinkle 1/4 cup of flour over the sautéed mixture, stirring to coat evenly for about 1 minute. Gradually pour in 2 cups of chicken broth while scraping any browned bits from the skillet, which enhances the flavor. Mix well until the flour is fully incorporated, and the sauce starts to thicken slightly.

Stir in another cup of chicken broth along with 4 sprigs of fresh thyme, 2 sprigs of fresh oregano, and 1 sprig of fresh sage. Allow the mixture to come to a gentle simmer, reducing the heat to low. Let it cook for about 5 minutes, stirring occasionally to ensure it does not stick.

Pour in 3/4 cup of heavy cream, stirring until well combined. Let the sauce simmer on low for another 5 minutes, allowing it to thicken and develop rich flavors. Keep an eye out for a silky smooth consistency, adjusting the heat as necessary to prevent boiling.

Add the cooked sausage back into the skillet. Stir to combine and let it simmer together for an additional 2 minutes, ensuring the sausage is heated through and flavored with the sauce. The aromas will start to fill the kitchen, creating a comforting atmosphere.

Gradually mix in the reserved pasta water, starting with a small amount, adjusting as needed to reach the desired sauce consistency. Sprinkle in 1/2 cup of grated smoked Gouda cheese, mixing until melted and the sauce is creamy. If the sauce appears too runny, let it simmer for a few more minutes to reduce.

Finally, gently fold in the cooked pasta, tossing to coat it thoroughly with the creamy apple Gouda sausage sauce. Season the dish with sea salt and pepper to taste. Top with additional grated Gouda and a few fresh thyme leaves for a beautiful presentation before serving warm.