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Spaghetti and Sausage Microwave in a Mug


2 servings

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  • ◾1 1/2 cup (180 grams) of spaghetti, broken into short segments
  • ◾1 1/2 cup (355 grams) of water
  • ◾1/4 tsp of salt
  • ◾1 cup (240 gram)of half and half
  • ◾1/8 tsp of freshly grated nutmeg
  • ◾1/2 heaping cup (45 grams/1.6 oz) of shredded fontina cheese
  • ◾1/2 heaping cup (45 grams/1.6 oz) of shredded sharp cheddar, plus more
  • for topping
  • ◾1/3 cup (20 grams/0.7 oz) of grated Parmigiano cheese, plus more for
  • topping
  • ◾Salt and freshly ground black pepper to taste
  • ◾4.2 oz (120 grams) of sweet Italian sausage meat
  • ◾1 clove of garlic, finely minced
  • ◾2 sprigs of fresh thyme
  • ◾1 tsp of unsalted butter



Step 1

Break the spaghetti up into short segments with your hands into a microwave-proof bowl. Add water and salt, then stir to combine. Cover the bowl and microwave on high for 4 min, then stir again with a fork. Cover and microwave on high again for 3 ~ 4 min (depending on the thickness of the spaghetti) until the pasta is al-dente and the water’s mostly absorbed. Add the half and half, grated nutmeg, shredded fontina and cheddar, and grated Parmigiano cheese. Mix evenly and season with salt and black pepper. Set aside.

Divide the Italian sausage, minced garlic, fresh thyme and unsalted butter into 2 mugs. Use a fork to mix them slightly, then microwave on high for 1 min. Break up the sausage meat with a fork (which shouldn’t be completely cooked yet) and return to the microwave for another 1:30 min. Divide the spaghetti and cheese mixture into the mugs and mix with the sausage on the bottom. Top with more shredded cheddar, Parmigiano cheese and freshly ground black pepper. Microwave on high for another 3:30 min until hot and bubbly (you might want to place a sheet of parchment on the bottom in case it over-spills).

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