Macarrones con tomates

Ingredientes

• 1 tablespoon butter
• 1 tablespoon bacon grease
• 1 tablespoon garlic, (minced)
• 1 (14.5-ounce) can petite diced tomatoes (undrained)
• 1 (14.-ounce) can whole peeled tomatoes (undrained)
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon sugar
• 8 ounces uncooked elbow macaroni

Preparación

1. 1

   Cook the macaroni (8 ounces), according to the package instructions, in well-salted water, then drain.

2. 2

   Melt butter (1 tablespoon) and bacon grease (1 tablespoon) in a large Dutch oven, or pot, over medium-low. Add garlic (1 tablespoon) and cook, stirring frequently (so garlic doesn't burn) for about 1-2 minutes, or until garlic is fragrant.

3. 3

   Pour in the diced tomatoes (1 can) and whole peeled tomatoes with all the juices (1 can). Bring to a boil, then reduce the heat to maintain a medium-simmer, crushing the whole tomatoes as they simmer, with a wooden spoon or meat chopper (see tips), until most of the liquid has evaporated.

4. 4

   Add the Cajun seasoning (1 teaspoon) and sugar (1/2 teaspoon). Continue to simmer until most of the liquid has evaporated, about 5 minutes.

5. 5

   Pour in the cooked and drained macaroni and mix well, coating all the noodles. Adjust seasoning to your taste, if needed. Spoon into individual bowls and serve warm.