1 sm. white onion
1 doz. cloves
1 handful of celery leaves
1 pt. heavy cream
2 c. chicken stock or canned chicken broth
1/3 c. clarified butter
1/3 c. flour
1 1/2 c. crushed tomatoes
1 tsp. crushed red pepper
1 c. grated Romano cheese
1/2 tsp. garlic salt
1 bunch fresh leaf spinach
1 lb. Rigatoni

Peel and split onion crosswise and stud flat ends with 6 cloves each. Combine stock, cream, celery leaves and onion halves in medium pot and heat over medium-low flame so as not to boil. Simmer for 25 minutes until onions are hot and have released their flavor. In another medium pot heat butter until hot and add flour and whisk quickly to make roux. Turn heat off so roux does not darken. Add crushed tomatoes and strain cream mixture into roux mixture. Whisk over medium heat until smooth. Add garlic salt, red pepper, and Romano cheese.