Stir in the minced garlic and cook for an additional 1 minute, allowing the aromas to develop.
Add the liquids and seasonings: Pour in the tomato sauce, diced tomatoes (including their juice), and water or beef broth. Stir in the soy sauce, Italian seasoning, paprika, salt, and black pepper. Mix everything together well for an even flavor distribution.
Bring to a boil & add pasta: Increase heat to medium-high and bring the mixture to a boil.
Once boiling, add the uncooked elbow macaroni to the pot, stirring gently to combine.
Simmer until tender: Reduce heat to low, cover the pot, and let it simmer for 15-20 minutes. Stir occasionally to prevent sticking and ensure the pasta cooks evenly until tender.
Add cheese and serve: If you like, sprinkle shredded cheddar cheese evenly across the top.
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