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.
Cook spaghetti according to package directions.
Drain pasta and immediately add hot spaghetti to sauce. Reduce heat. Mix well. Add Parmigiano cheese and basil; toss lightly.