It's Got To Be Gouda

I was given a challenge from my sister-in-law.  She wanted me to come up with a dish using rainbow chard.  For those of you who don't kn ow what rainbow chard is, it is a type of lettuce. It's really pretty, with pink and yellow steams and large leaves.  Well this is what I came up with, hope you enjoy!

It's Got To Be Gouda Pasta

 16 oz. radiatore pasta
 2 c. heavy whipping cream
1 c. shredded provolone
1 c. shredded mozzarella
 8 oz. shredded apple smoked Gouda
1 lb. mild Italian sausage
2-3 Tbs olive oil
1 small yellow onion chopped
2 cloves garlic, crushed
1 bushel asparagus, chopped
1 c. rainbow chard, chopped
12 oz jar roasted red peppers, chopped
1 Tb, fresh sweet basil, chopped
1 tsp, crushed red pepper
black pepper, for taste

feta, for garnish

Cook pasta according to box directions. Meanwhile, chop all your veggies.  In a large frying pan, saute olive oil and asparagus for about 10 mins. In another frying pan, brown Italian sausage.  After the 10 minutes is up add:  onion, garlic, red pepper, basil, red pepper and black pepper.  Continue to saute for another 10-15 mins, or until onions are translucent. In a medium sauce pan bowl heavy whipping cream.  Reduce to a simmer and add provolone, mozzarella, and Gouda.  Stir until completely melted.  Once the noodles, cheese sauce, veggies and sausage are complete, combine together and if you like top it off with a little bit of feta.