Pasta and sauces have a symbiotic relationship.
When chosen right, work together to compliment and contrast each other, For example:
A sauce as simple as Cacio e Pepe, with its ingredient list of just black pepper, pecorino cheese and olive oil, you need a noodle that has enough substance and surface area to balance out the heat. Something hearty. Something with a lot of “tooth”
like Tonnarelli, so toothsome it nearly bites back. And on the other hand, a shape like Cornetto, gently embraces the ground pancetta, shaved Brussels sprouts and chilies in to its every nook and cranny. Ensuring every bite is as flavorful as the last