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 and cover, reduce heat to low. Cook for about 15-20 minutes, stirring once, until pasta is tender.
Top with shredded cheddar or jack cheese. Cover and let cheese melt.