- olive oil
- 1 green bell pepper, cut into chunks
- 1 onion, cut into chunks
- 2 cloves garlic, minced
- 2 (16 ounce) cans crushed tomatoes
- 1 (6 ounce) can tomato paste
- 1 tablespoon brown sugar
- 2 tablespoons Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 25 frozen, cooked Italian-style meatballs – thawed
- 5 cups water
- 2 cups uncooked macaroni
- Heat the olive oil in a large pot over medium heat. Cook the bell pepper and onion in the hot oil until the onions are translucent, 5 to 7 minutes. Add the garlic, crushed tomatoes, tomato paste, brown sugar, Italian seasoning, salt, black pepper, meatballs, and water to the pot; bring to a boil. Stir the macaroni into the mixture and cook until the macaroni is cooked through, yet firm to the bite, 15 to 20 minutes.