Start by bringing a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 8-10 minutes. Drain and set aside.

In a skillet over medium heat, combine the olive oil and butter. Once the butter melts, add the diced onions and minced garlic. Sauté for about 3-4 minutes until fragrant.

Add the sliced apple chicken sausage into the pan. Cook for 5-7 minutes until the sausage is browned.

Stir in the diced Granny Smith apples and cook for about 2-3 minutes. Toss in the fresh spinach and cook until wilted, about another 2 minutes.

Lower the heat and pour in the heavy cream. Simmer gently for 3-4 minutes until the sauce thickens slightly.

Add the cooked penne pasta and grated smoked Gouda cheese to the skillet. Stir until the cheese is melted and the pasta is well-coated.