Spaghetti with Buffalo and Tomato and Basil Sauce

Spaghetti with Buffalo and Tomato and Basil Sauce

Barilla 0

"Lean ground buffalo in a spicy marinara sauce simmered with red wine brings gourmet flavors to this quick weeknight spaghetti dinner."

Ingredients 25 m {{adjustedServings}} servings 649 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 649 kcal
  • 32%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 105.1g
  • 34%
  • Protein:
  • 39.8 g
  • 80%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 751 mg
  • 30%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of water to a boil.
  2. Cook ground buffalo and red pepper flakes in a large skillet over medium-high heat about 6 minutes, breaking up clumps with a wooden spoon. Reduce heat. Add wine and continue cooking 2 to 3 minutes. Add Tomato & Basil Sauce and simmer for 5 minutes.
  3. Cook spaghetti according to package directions.
  4. Drain pasta and immediately add hot spaghetti to sauce. Reduce heat. Mix well. Add Parmigiano cheese and basil; toss lightly.
  5. Transfer to a serving platter or bowl.
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Reviews 10

  1. 10 Ratings


Simple, yet flavorful - perfect when you don't have a ton of time to cook but still want a substantial meal. I opted not to tell my husband it was buffalo LOL. You could easily sub lean ground beef if necessary. I browned the meat with a little chopped onion and garlic along with the red pepper flakes and threw in a 14.5 oz. can of seasoned diced tomatoes along with the wine and sauce. I did let it simmer longer than called for to let all the flavors blend together. Overall very good served with a fresh garden salad, warm garlic bread, and of course a nice glass of wine!

Soup Loving Nicole

Great recipe for those nights you are pressed for time. I didn't know of anywhere I could purchase buffalo meat in my area so I took advantage of the lean venison I had in my freezer. I read the other reviews beforehand and chose to use only 8 oz. of pasta and that was perfect. I did end up using extra herbs that I had on hand and adding mushrooms but the true highlight of the dish was the red wine that added so much depth to the jarred sauce. Try adding the wine the next time you make spaghetti and I dare say you won't have it any other way from then on out. Thanks for the great recipe Barilla!


I used hamburger because I couldn't easily find buffalo today, but I do know how delicious ground buffalo is! I wanted to keep adding things to this recipe---more flavoring. I used onions and a little red bell pepper, and the pasta I used (delicious, by the way) was the gluten-free spaghetti. Talk about an easy way to make dinner! Thanks so much, Barilla!