Uncle Ralph's Special

Monday was Matt’s 25th birthday. How time is flying by.

It all started with a 17-year-old whose greatest cares were Bellevue High football games, snowboarding, homework, and curfews. Now married, with a [rather large] dog, an interesting job, a fantastic apartment in LA, and surrounded by the best of friends, I am incredulous at how fast it has gone.

We debated what to do and where to go for his birthday, and I couldn’t help but smile when Matt suggested staying home and making Uncle Ralph’s Special. I love that when Matt mentioned this dish, I thought of summery days full of croquet, crab feeds and people who would years later become family.

Uncle Ralph is Matt’s 80-something great-uncle: a man who spends those summery family-reunion days in a rocking chair on the round covered porch, knitting and talking fashion with the ladies. He is perhaps the most popular member at the annual family reunions, and definitely one of the best cooks.

During Matt’s childhood, this dinner was a special occasion. A dinner for Matt and his mom while his dad was away. Ironic, since this dinner originates out of the Depression as an inexpensive and filling meal. Matt’s rendition of Uncle Ralph’s Special contains significantly more bacon than the original—but what favorite of Matt’s ever contains less than double the recommended amount of meat?

Tanti auguri, darling.

Uncle Ralph’s Special
(with Matt's updates)

1 lb. small shell pasta
2 cans Cambell's tomato soup
1/2 pound bacon, roughly diced
1 onion (yellow or sweet), diced

Bring a large pot of water to a rolling boil. Add pasta, cook according to package directions.

While the pasta cooks, cook the bacon over medium-high heat for 2-3 minutes. Add the onions. Cook until the bacon is crispy and the onions are tender. Drain and discard the grease.

Drain the pasta -- do not rinse. In a large bowl, combine the pasta, tomato soup and bacon mixture. Stir until combined. Serve hot.

Serves 1-4, depending on if Matt is at your table or not.