My grandma always made this as a side dish for Sunday lunch — but for me, it’s such a comfort food that I make it as the main part of the meal. (and it’s reallllly easy)
—-If you’re broke, use half a pound of bacon.
1 lb bacon, cut into 1″ pieces
1 lg white onion (about a pound) chopped into 1″ pieces
1 lb lg elbow macaroni
2 x 15 oz cans diced tomatoes w/ liquid
2 x 11oz cans V8 juice
1-2 c hot water or chicken stock
lots of fine ground black pepper
salt to taste
- Crisp fry the bacon in a 4-6 qt pot
- Bring 2-3 quarts of water to a boil and add macaroni and chopped onion. Boil for 7 minutes then drain.
- Add all ingredients to your pot (where the bacon was cooked, including liquids. Bring to bubbling, then reduce the heat to low and simmer covered for 10-15 minutes.
- season to taste. This dish should have a lot of black pepper — more than most foods.