I like various ways of saucing a pasta (always store bought pasta-too lazy to make my own!).
Sometimes its just black pepper, loads of butter and grated parmesan.
When I have time, its a beef ragout with onions, diced carrot, ground beef and pork (50/50), garlic, tomato puree, oregano, smoked paprika, slow cooked for 4 hours. I always make this in double quantity and freeze what I don't use. Sometimes mushrooms go into the mix. It's handy to have in the freezer for a quick lasagna.
Other times it will be a carbonara style, with sauteed bacon and onion, buckets of grated tasty cheddar, cream, eggs, loads of salt and pepper. Yummmm!
Or put some grated zucchini (courgettes) into a pre-heated serving bowl, then straight away mix your cooked pasta, penne for example, onto it, mix well with some fruity olive oil and stacks of fresh ground black pepper. Lovely and fresh.