In a large pot, bring salted water to a rolling boil. Add the pasta and cook according to package directions, usually around 8-10 minutes. Reserve 1 cup of pasta water before draining.

In a large skillet, brown the Italian sausage over medium heat, about 5-7 minutes. Transfer to a plate lined with paper towels.

In the same skillet, sauté diced white onion for about 4 minutes until translucent. Add minced garlic and sauté for another 30 seconds.

Stir in the chopped Granny Smith apples and butter. Cook for about 3-4 minutes until apples soften.

Sprinkle flour over the mixture and stir. Gradually add chicken broth, scraping up any browned bits from the skillet.

Simmer the mixture over medium-low heat. Add remaining chicken broth and herbs. Let simmer for 5 minutes, then stir in the heavy cream.

Return the sausage to the skillet and let it simmer for another 2 minutes. Adjust sauce consistency with reserved pasta water.

Stir in the smoked gouda cheese until melted. Simmer for additional time if sauce is too thick.

Add the cooked pasta, tossing to coat in the sauce. Season with salt and pepper, and garnish with additional thyme and gouda before serving.