I like all types of pasta really..........secrets in the sauce as they say.......if using dry herbs as lots do, i make a tomato sauce with 2 tin chopped toms, pinch of sea salt, 2 tea spoons sugar, prob 1 1/2 table spoons origano and 1 of basil (flat spoons) and cook it slow for at least 2-3 hours, the dry herbs will expand and look almost black in the pan, then the taste will be good. Fry and drain of fat of beef or lamb mince and add and cook for at least 1/3 hour more.
don't forget oil , onion and few garlic !!!!
try it with hare or duck ,
but no spaghetti , only with fettuccine or tagliatelle