Home Cooking Buffalo Minced Beef Spaghetti – Nicky’s Kitchen Sanctuary

Buffalo Minced Beef Spaghetti – Nicky’s Kitchen Sanctuary

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Buffalo Minced Beef Spaghetti – Nicky’s Kitchen Sanctuary

A cosy, filling pasta dinner with ground beef, peppers and onion in a creamy, parmesan sauce. It’s got a gentle kick of heat from the jalapeños and hot sauce that make this meal very moreish. All ready in 25 minutes.

A tall, overhead shot of Buffalo Minced Beef Spaghetti in a black bowl. There is a gold fork sticking out of the dish and two slices of garlic bread also in the bowl. On the left side of the image, you can see a dark grey napkin tucked around the main bowl. In the top left corner of the image, there is a small black dish filled with sliced jalapenos, with a few sliced jalapenos scattered around it, next to it, you can slightly see the corner of three pieces of garlic bread on a wooden cutting board. This is all set on a black surface.

We’ve become a little obsessed with buffalo-flavoured things in our household. From Buffalo Chicken Pasta to Buffalo Wings, all the way to Buffalo Chicken Spring Rolls. That tangy, spicy flavour is just so addictive!

This is a super quick and easy dinner, it’s on the table in less than 30 minutes, and perfect for these colder nights when you need a dish with a bit of a kick to it to warm you up!

📋 Ingredients

A wide, overhead shot of the ingredients for Buffalo Minced Beef Spaghetti. The ingredients are laid out on a wooden cutting board, which is on top of a white marble surface. The ingredients are as follows: spaghetti, minced beef, cajun spice mix, black pepper, beef stock cube, garlic, onion, red pepper, yellow pepper, jalapenos, spring onions, hot pepper sauce, Worcestershire sauce, cider vinegar, double cream and parmesan.A wide, overhead shot of the ingredients for Buffalo Minced Beef Spaghetti. The ingredients are laid out on a wooden cutting board, which is on top of a white marble surface. The ingredients are as follows: spaghetti, minced beef, cajun spice mix, black pepper, beef stock cube, garlic, onion, red pepper, yellow pepper, jalapenos, spring onions, hot pepper sauce, Worcestershire sauce, cider vinegar, double cream and parmesan.
  • I’m using approx 10% fat minced beef because that little bit of extra fat helps to elevate all the flavours of the dish!
  • We’re looking for lots of tang in this recipe, to provide balance with the cream, so we’re using Hot Pepper Sauce. I like Franks Hot Sauce, but any similar type of hot pepper sauce will do. Don’t be tempted to swap it out for Sriracha or sweet chilli sauce or similar. The hot sauce is what gives this dish its signature flavour.
  • Worcestershire sauce and cider vinegar also add a bit of tang.
  • Stock cube – this is optional, but it does give the pasta an added oomph!

📺 Watch how to make it

***Full recipe with detailed steps in the recipe card at the end of this post***

  1. Cook and drain the pasta as per the packet instructions, reserving one cup of the pasta water.
  2. Meanwhile, fry the beef with the seasonings until golden brown, then sprinkle over the crumbled stock cube.
  3. Add the vegetables and stir together until softened slightly.
  4. Add in the rest of the ingredients and stir together before bringing to a gentle simmer.
  5. Add in the pasta and a little pasta water whilst stirring until it’s all mixed together.
  6. Serve topped with sliced jalapeños.

Pro Tip

When cooking pasta, it’s always a good idea to reserve some of the pasta cooking water, when you drain the pasta. You can then use a few splashes of the pasta cooking water to loosen up the sauce so everything stays nice and juicy.

This dish always goes down an absolute storm!

A tall, overhead shot of Buffalo Minced Beef Spaghetti in a black pan. There is a wooden serving fork sticking out of the dish and two slices of garlic bread also in the pan. On the left side of the image, you can see a dark grey napkin tucked around the pan. In the top left corner of the image, you can see a small black dish filled with sliced jalapenos, with a few sliced jalapenos scattered around it, next to it, you can slightly see the corner of a wooden cutting board. This is all set on a black surface.A tall, overhead shot of Buffalo Minced Beef Spaghetti in a black pan. There is a wooden serving fork sticking out of the dish and two slices of garlic bread also in the pan. On the left side of the image, you can see a dark grey napkin tucked around the pan. In the top left corner of the image, you can see a small black dish filled with sliced jalapenos, with a few sliced jalapenos scattered around it, next to it, you can slightly see the corner of a wooden cutting board. This is all set on a black surface.

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🍽️ What to serve it with

Creamy, tangy, and spicy, what more could you ask for?

A tall shot of Buffalo Minced Beef Spaghetti in a black bowl. There is a gold fork sticking out of the dish and two slices of garlic bread also in the bowl. On the left side of the image, you can see a dark grey napkin tucked around the main bowl. In the top left corner of the image, there is a small black dish filled with sliced jalapenos, with a few sliced jalapenos scattered around it, next to it, you can slightly see the corner of two pieces of garlic bread on a wooden cutting board. This is all set on a black surface.A tall shot of Buffalo Minced Beef Spaghetti in a black bowl. There is a gold fork sticking out of the dish and two slices of garlic bread also in the bowl. On the left side of the image, you can see a dark grey napkin tucked around the main bowl. In the top left corner of the image, there is a small black dish filled with sliced jalapenos, with a few sliced jalapenos scattered around it, next to it, you can slightly see the corner of two pieces of garlic bread on a wooden cutting board. This is all set on a black surface.

🍲 More fantastic quick pasta recipes

? Frequently Asked Questions

Can I make it ahead?

I think this tastes best when made and served immediately. That’s when you’re going to get the creamiest sauce.
Reheating pasta in a creamy sauce can sometimes cause any oils in the sauce to separate, leading to a slightly more oily, rather than creamy taste. 
However! you can liven it up again on reheating, by adding in a couple of splashes of cream and water and an extra sprinkling of parmesan.
If you are looking to make ahead, or reheat leftovers, then make the dish, quickly cool, cover and refrigerate.
Reheat (with extra cream, a splash of water and parmesan) in a microwave for 3-4 minutes, or in a lidded saucepan, over a low heat, for about 6-7 minutes, until the beef and pasta are piping hot throughout. You’ll need to stir a couple of times during reheating too.

Can I freeze it?

Yes! I like to make extra and freeze a couple of small pots of it for a speedy lunch.
Cook, quickly cool, cover and freeze. Defrost in the refrigerator overnight, then reheat as per the instructions above.

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  • Cook the spaghetti as per the packet instructions. Once cooked, drain, reserving 1 cup of the pasta cooking water.

    300 g (10.5 oz) dried spaghetti

  • While the pasta is cooking, heat a large frying pan over a medium-high heat.

  • Add the minced beef to the pan (note: if your minced beef is less than 10% fat, add a tablespoon of oil to the pan too, otherwise the beef will be dry) and sprinkle over the Cajun spice and black pepper.

    500 g (1.1lb) minced beef, 2 tbsp Cajun spice mix, ½ tsp black pepper

  • Fry for 5-6 minutes, stirring often and breaking up any large pieces of mince as you go, until browned.

  • Sprinkle over the crumbled stock cube and stir together.

    1 beef stock cube

  • Add the garlic, onion, red and yellow pepper, and the sliced jalapenos.

    2 cloves garlic, 1 onion, 1 red bell pepper, 1 yellow bell pepper, 2 jalapenos (or medium heat green chillies)

  • Stir together and cook for 5 minutes, stirring often, until the onion softens slightly.

  • Add in the spring onions, hot sauce, Worcestershire sauce, cider vinegar, cream, and parmesan cheese.

    1 small bunch spring onions, 60 ml hot pepper sauce, 1 tbsp Worcestershire sauce, 1 tbsp cider vinegar, 100 ml (1/3 cup + 1 tbsp) double (heavy) cream, 50 g (1/2 cup) parmesan cheese

  • Stir together and bring to a gentle simmer.

  • By now the spaghetti should be ready. Add the drained spaghetti to the pan with the minced beef and stir together.

  • Add in splashes of the pasta cooking water if you would like to loosen the sauce a little.

  • Divide the pasta between bowls and top with sliced jalapeno before serving.

    1 jalapeno (or medium heat green chilli)

Can I make it ahead?

I think this tastes best when made and served immediately. That’s when you’re going to get the creamiest sauce. Reheating pasta in a creamy sauce can sometimes cause any oils in the sauce to separate, leading to a slightly more oily, rather than creamy taste. 
However! you can liven it up again on reheating, by adding in a couple of splashes of cream and water and an extra sprinkling of parmesan.
If you are looking to make ahead, or reheat leftovers, then make the dish, quickly cool, cover and refrigerate. Reheat (with extra cream, a splash of water and parmesan) in a microwave for 3-4 minutes, or in a lidded saucepan, over a low heat, for about 6-7 minutes, until the beef and pasta are piping hot throughout. You’ll need to stir a couple of times during reheating too.

Can I freeze it?

Yes! I like to make extra and freeze a couple of small pots of it for a speedy lunch. Cook, quickly cool, cover and freeze. Defrost in the refrigerator overnight, then reheat as per the instructions above.

Nutritional information is per serving (this recipe serves 4).

Calories: 687kcal | Carbohydrates: 69g | Protein: 41g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1017mg | Potassium: 968mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3366IU | Vitamin C: 120mg | Calcium: 191mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.



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