Step 1: Boil the Pasta

Bring a large pot of salted water to a rolling boil. Add your pasta and cook until al dente. Before draining, carefully reserve 1 to 2 cups of the starchy pasta water to thin out your sauce later.

Step 2: Brown the Sausage

Heat a large skillet or saute pan over medium heat. Add the Italian sausage and brown thoroughly. Remove the sausage with a slotted spoon and set aside on a plate lined with a paper towel.

Step 3: Sauté Aromatics

In the same pan, add your chopped onions. Cook for about 4 minutes until they begin to brown. Add the garlic, chopped apples, and butter. Stir constantly until the butter is fully melted, being careful not to let the garlic scorch.

Step 4: Build the Sauce

Sprinkle the flour over the apple and onion mixture, stirring to coat. Pour in 1 cup of chicken broth, scraping the bottom of the pan to release any browned bits. Add the remaining broth and the fresh herb sprigs, letting the mixture simmer until it thickens slightly.

Step 5: Finish and Combine

Stir in the heavy cream and return the cooked sausage to the pan. Add the pasta water and the smoked gouda cheese. Once the cheese is melted and the sauce reaches your desired consistency, toss in the cooked pasta and mix until well coated. Serve hot with extra cheese and fresh thyme.

Pro Tips

• Always grate your own cheese for the best melting texture; pre-shredded bags contain anti-caking agents that prevent a smooth sauce.
• Don’t skip the pasta water; it contains starches that emulsify the cream and cheese for a professional finish.
• If you want the apples to retain a bit of texture, add them halfway through the onion cooking time.
• Adjust the consistency by adding more pasta water a tablespoon at a time if the sauce becomes too thick.