Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, toss in the orecchiette pasta and cook according to package instructions until al dente, about 10–12 minutes. Before draining, remember to reserve 1-2 cups of the starchy pasta water.

In a large skillet over medium heat, add your Italian sausage, breaking it up with a spatula as it cooks. Sauté for about 5–7 minutes until it’s well-browned and cooked through.

In the same skillet, add the chopped white onion and sauté for approximately 4 minutes or until it starts to brown and soften. Add the grated garlic and Granny Smith apples, stirring in the butter until it's melted and fragrant.

Sprinkle in the flour over the apple and onion mixture, stirring until everything is well-coated. Gradually pour in 1 cup of chicken broth while scraping the bottom of the pan to deglaze.

After the sauce base has thickened, stir in another cup of chicken broth along with the fresh thyme, oregano, and sage. Bring to a gentle simmer and let cook for about 5 minutes.

Return the browned Italian sausage to the skillet, stirring it into the sauce. Pour in the heavy cream and mix well.

Once combined and heated through, add in the smoked Gouda cheese. Stir continuously until the cheese is fully melted.

Finally, add the cooked orecchiette pasta to the skillet and toss gently to coat the pasta thoroughly. Adjust seasoning with salt and pepper.