I wouldn't exactly call it a sauce, but my favorite method of preparing most shapes of pasta (with the exceptions of long cylindrical shapes, like spaghetti), is mostly to boil the pasta for two-three minutes less than the packaging suggests, before removing the pasta from the boiling water, and rinsing it well under cold water, before putting it into a pan, along with a good nob of the most expensive butter you can buy, cracking fresh pepper over it, and salting it to taste. A touch or the retained starchy water you boiled the past in helps to bring it all together. I really think high quality butter with salt and pepper outshines most pasta sauces, unless you have an Italian Grandmother who is will to spend eight hours simmering a Sunday marinara.