I like the Peppa Pig shapes by Heinz myself, tried the crosse and Blackwell sponge bob squarepants shapes once and they were stinking, gave them to the dog and he had to lick his back end to get the taste out of his mouth!
indeed – shape and surface area are about how thick/thin/piquant/mild the sauce is. Some of the shapes are just different ways of achieving the same ends though, so theres a aesthetic and regional element as well as some variations to do with the machinery used to make it
Fusili is my favourite for bolognese type sauces.
Farfale for cold pasta and in salads.
Don’t really like conchigli much apart from with cold tuna mayo when carb loading.
Spaghetti or linguini preferably for a bit of theatre.