1 tablespoon bacon grease
1 (28-ounce) can diced tomatoes
1/2 teaspoon salt
1/4 teaspoon black pepper
sugar (optional - see note)
Cook the macaroni in salted water to al dente according to the package instructions then drain and rinse with cold water to stop the cooking process. In a large pot, melt the bacon grease and pour in the tomatoes with the juice. Bring to a boil, then reduce the heat to medium and cook until most of the liquid has evaporated, stirring occasionally - about 10 minutes. Add the macaroni to the tomatoes and mix well. Add the salt and pepper. Mix well then adjust seasoning to taste. (See my note about sugar below.) Serve warm.