Cook the pasta by bringing a large pot of salted water to a boil over high heat. Add 1 lb of pasta and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, drain the rest, and set aside.

In a large skillet over medium heat, brown 1 lb of Italian sausage, crumbling it as it cooks, for about 6-8 minutes until cooked through. Remove from skillet and set aside, leaving drippings.

In the same skillet, sauté 1 cup of chopped onion for 4-5 minutes until softened and starting to brown.

Add 2 cloves of garlic and 2 chopped apples along with 3 tbsp of butter. Cook for 4-5 minutes until apples soften and garlic is fragrant.

Sprinkle 1/4 cup of flour over the mixture, stirring to coat, and cook for about 1 minute. Pour in 1 cup of chicken broth to deglaze the pan.

Add the remaining 1 cup of chicken broth with 4 sprigs of thyme, 2 sprigs of oregano, and 1 sprig of sage. Bring to a simmer for 5-7 minutes.

Stir in 3/4 cup of heavy cream and simmer on low heat for 5 minutes until the sauce thickens slightly.

Return the cooked sausage to the skillet. Gradually stir in reserved pasta water to achieve desired sauce consistency.

Fold in 1/2 cup of smoked Gouda cheese, allowing it to melt into the sauce.

Toss the cooked pasta into the skillet, mixing until well coated with the sauce. Season with sea salt and pepper, and serve immediately, topped with additional Gouda and fresh herbs.