Southern Macaroni and Tomatoes

Ingredients

2 cups uncooked elbow macaroni pasta
28 ounces canned stewed tomatoes
1 tablespoon bacon grease or 2 tablespoons butter
1 teaspoon sugar
salt and pepper to taste

Directions

Cook macaroni pasta to al dente according to the packaged directions. Drain the water from the pasta but do not rinse. Set aside.

In a large sauce pan or stock pot, melt bacon grease or butter on medium heat.

Add stewed tomatoes, sugar, salt, and pepper. If you are cooking whole tomatoes, break up the tomatoes in the pan to prevent loosing any of the tomato juice.

Add the cooked elbow pasta. Bring the macaroni and tomatoes to a simmer and cook for an additional 5-7 minutes, until the macaroni has absorbed most of the liquid. Remove from heat and serve.