Well some pasta shapes work much better with some sauces than others. We can give helpful ideas here without being accused of being dictatorial, I think. If you make a nice bolognese ragu, then serve it with spaghetti, you'll end up with a little puddle of sauce left in your bowl because it didn't stick to your pasta very well. That's why they never eat it that way in Italy. Not saying that anyone has to follow that as if it's an edict! My family always want it served on spaghetti so I have to give in. They also want garlic and basil in the ragu - yikes. Worst of all, I've been served up spag bol as a heap of spaghetti with a pile of sauce dumped on top. I've had it every which way and I think the Italian (very simple) approach is easily the tastiest. But whatever stirs yer loins.