In a 5 quart skillet or pot, heat about a tablespoon of olive over medium-high. Add sausage and onions and cook until onions are soft and sausage is browned. Add garlic and cook for about a minute.
Pour apple juice and white wine vinegar into the pan. Stir, scraping the brown bits from the bottom of the pan.
Stir in chicken broth, tomatoes, cream, pasta and seasonings. Bring to a boil, cover, reduce heat to low. Cook for about 15-20 minutes, stirring once, until pasta is tender.
Top with shredded cheddar cheese. Cover and let cheese melt.
Place leftovers in an airtight container and keep in the fridge for 3-4 days. Reheat in the microwave for 60-90 seconds.Doubling the recipe: The recipe as is will serve at least 4 large portions, or up to 6 smaller ones. If you need to double it, you can. Make sure to use at least a 5 quart pot to make sure you have enough room for the pasta to expand.