Red spaghetti in buffalo sauce

Yield: 1

Red spaghetti in buffalo sauce

Red spaghetti in buffalo sauce recipe

Learn How to make Red spaghetti in buffalo sauce

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes


  • 240 gr of red spaghetti flavored with chilli
  • 200 gr of clean cuttlefish
  • 400 gr buffalo mozzarella from Campania
  • 1/2 glass of fresh whole milk
  • 200 gr cherry tomatoes
  • 1/2 mustache of mullet bottarga
  • 2 cloves of garlic
  • 1/2 glass of wine
  • 1/2 fresh chilli
  • Extra virgin olive oil
  • Sale


    1. Cut the buffalo mozzarella from Campania into cubes and melt it in a bain-marie with the milk to make the buffalo sauce. Blending and filtering
    2. Cuttlefish should be washed and pulsed before being thinly sliced. Brown 2 garlic cloves, a little pepper, and a few strips of bottarga in oil in a pan. Remove the garlic and combine the cuttlefish with the oil and white wine. Combine the cuttlefish with the washed and halved cherry tomatoes. Cook for 5-6 minutes more.
    3. After cooking and draining the spaghetti, add it to the pan and sauté for a few minutes to mix well, adding cooking water if necessary to achieve creaminess.
    4. Serve the tagliolini with the mozzarella sauce as a base, and top with plenty of grated bottarga before serving.

Nutrition Information



Serving Size


Amount Per ServingCalories 679Total Fat 40gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 16gCholesterol 120mgSodium 1388mgCarbohydrates 36gFiber 3gSugar 7gProtein 40g

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