Macaroni con pomodori (with tomatoes) Viviane

This was a long time I made this recipe, it is fast, easy, good tasting, hot sauce but if you don't like it too spicy on reduces the amount of chili or on oblivion.Makes 4 servings1 large onion chopped2 large cloves of garlic, crushed1/2 finely chopped chilli c.soupe3 slices of finely chopped bacon1 can of 28 oz (796ml) Italian tomatoes defeated by hand with juice1 sugar c.the2 c.soupe of oil3 cups (420g) macaroni1 cup (90g) of cheese to choose (I put a mixture of parmesan, mozzarella, emmenthal and provolone)Sauce:In a high frying pan heat the oil and sauté gently onion, garlic, chili and bacon for 4 minutes, stirring.Add the tomatoes, sugar, salt and pepper, bring to a boil, cover, reduce heat to sweet and bake for 13 minutes, stirring from time to time, remove the cover and cook another 4 minutes.Cook the pasta in the sauce cooking time, drain.In a dish from the oven to 8 inches (20cm) greased, put in the bottom half of the pasta, cover with half of the sauce, expand and sprinkle with half the cheese, repeat with the remaining ingredients.Put in the oven preheated to 325 f. (160 c) for 20 minutes and then finish to broil to toast the top, remove from the oven and let stand 3 to 4 minutes and cut into portions.