Bring a large pot of water to a boil.
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.
Transfer to a serving platter or bowl.
1 Pound ground buffalo
1/4 teaspoon red chili pepper flakes
1/4 cup red wine
1 (24 ounce) jar Barilla Basilico - Tomato & Basil Sauce
1 (16 ounce) box Barilla Spaghetti
1/2 cup Parmigiano-Reggiano cheese, freshly grated
10 leaves fresh basil cut into strips