Spaghetti with Buffalo and Tomato and Basil Sauce Recipe -
Spaghetti with Buffalo and Tomato and Basil Sauce Recipe
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Spaghetti with Buffalo Tomato Sauce
See how to make a simple spaghetti and meat sauce starring ground buffalo. See more
  • READY IN 25 mins

Spaghetti with Buffalo and Tomato and Basil Sauce

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    20 mins

    25 mins


  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 More Reviews

Dec 21, 2014

I used ground beef as Buffalo is not in my area. It was easy to make and a meal you can put together fairly quick. I thought it tasted good! Thanks for the recipe Barrila.

Dec 03, 2014

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!

Dec 10, 2014

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!

Dec 08, 2014

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!

Dec 05, 2014

I thought this was tasty, but I honestly had to tweak it some to taste. It is essentially the basics for a quick weeknight spaghetti. I went to 4 stores and could not find buffalo. I opted for a grass fed beef, assuming it would be the closest. I used Jones Creek brand it may have been the freshest ground beef I have ever tasted. I did have to drain it some, though, not normally having to do that with just regular lean beef I usually use. I heated about a pinch of pepper flakes in approximately 2 tsp of oil and added a large chopped garlic clove, browned the meat, then added the rest. I used marinara sauce, my personal preference, and added a pinch of basil, garlic powder, a little salt, and some fresh parsley. For the wine I used cabernet sauvignon. I found that I could only utilize about half the noodles suggested. I would try that much and see how it works. I had additionally added 1/3 cup of water to the sauce too. Remember it will soak up more of the liquid as it cools also. I tasted it and felt like it needed something else besides ground beef and tomatoes. I ended up adding some drained, chopped, and well rinsed garlic marinated mushrooms. That addition worked perfect for me. Made as above, I got about 4 large servings. It was fine for 2 of us. ty

Dec 01, 2014

This made a tasty, quick weeknight meal. We liked the addition of the red wine to the jarred sauce. I love ground buffalo and it was great in this pasta dish. The only complaint I have is that it was a little off on the pasta to sauce ratio for me. I would have liked a little more sauce, or a little less pasta, but that may be just a personal preference.

Dec 31, 2014

This is very quick and easy. I substituted ground beef and added a little chopped onion which turned out very well.

Dec 30, 2014

A simple and flavorful dish. I could not find the full amount of buffalo that it calls for so I did half and half ground beef. It was tasty but I still think I prefer my old sauce with the more ingredients with more flavor and less sugar.


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  • Calories
  • 649 kcal
  • 32%
  • Carbohydrates
  • 105.1 g
  • 34%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 7.5 g
  • 12%
  • Fiber
  • 8.2 g
  • 33%
  • Protein
  • 39.8 g
  • 80%
  • Sodium
  • 751 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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