Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1–2 cups of pasta water before draining. Set pasta aside.

Brown the Sausage: Heat a large skillet over medium heat. Add Italian sausage, breaking it into bite-sized pieces. Cook for 6–8 minutes until browned and fully cooked. Transfer to a paper towel-lined plate.

Sauté the Onion: In the same skillet, add chopped onion and cook for about 4 minutes, stirring frequently until softened and lightly golden.

Add Apples and Garlic: Add grated garlic, diced Granny Smith apples, and butter. Stir until the butter melts, then cook for another minute.

Make the Sauce Base: Sprinkle flour over the apple mixture and stir to coat. Cook for 1 minute. Slowly add 1 cup chicken broth, scraping up the browned bits. Let simmer briefly, then add the remaining broth.

Add Herbs and Cream: Add thyme, oregano, sage, and heavy cream. Stir well and simmer gently over low heat for 5 minutes.

Combine with Sausage: Return the cooked sausage to the skillet and simmer for 2 minutes. Stir in 1 cup reserved pasta water.

Melt the Gouda: Remove herb stems. Reduce heat to very low and gradually add 1/2 cup grated smoked Gouda, stirring until melted and smooth. Simmer gently if the sauce needs to thicken.

Combine Everything: Add cooked pasta and toss until evenly coated with the creamy sauce.

Garnish and Serve: Season with sea salt and black pepper. Sprinkle with the remaining Gouda and fresh thyme. Serve immediately.