My grandfather’s Coney Island spaghetti

I never knew my grandfather, Owen Blanchard. He, my grandmother, and my mom were all vaudeville performers. He died quite some time before I was born. All I have of him are a few pipes, some old pictures, and my mom’s anecdotes. And this recipe. I say that it was my grandfather’s recipe because that’s what my mom told me. I call it Coney Island spaghetti because that’s what she told me he called it.

This is an eccentric recipe. But the result is quite tasty and it’s the kind of thing you might be able to make with things you have sitting around in your larder. I actually think this recipe could use a little fresh minced parsley but I don’t remember that being in the original recipe.

My Grandfather’s Coney Island Spaghetti

Serves 4

8 slices bacon, sliced crosswise into 1/4″ pieces
1 medium onion, peeled and chopped
1 Bell pepper, seeded, trimmed, white veins removed, and chopped
2 cloves garlic, peeled, crushed, and minced (optional)
1 6 oz. can tomato paste
1 lb. spaghetti, broken in half lengthwise
Salt and pepper to taste

1. Boil the spaghetti according to the package directions, drain, and reserve.
2. Saute the bacon in a large frying pan over medium heat until the bacon is just browned.
3. Drain off most of the bacon fat (reserve it in case you need a little).
4. Add the onion and Bell pepper and saute until the onions are just transparent.
5. Add the optional garlic and saute an additional minute.
6. Mix the tomato paste into the bacon, onions, and pepper. Add a little water until you’ve got a thick sauce.
7. Stir in the spaghetti, simmer a couple of minutes until the spaghetti is warmed through, and serve.

Try this dish out and, when you do, think of Dad. Maybe doing a little soft shoe around the kitchen.

I’ve added this recipe to my complete list of recipes.