Pair the sauce, not the pasta. Everything follows from that.

Tomato-based sauces are acidic, so the wine needs acidity of its own to stand up: Chianti, Barbera, Italian reds generally. Cream and butter sauces want either a white with freshness to cut through, or something with enough body to match the richness. Pesto and herbs go green and fresh. Ragù and anything slow-cooked with meat can take a bigger red.

The shape of the pasta has never mattered to anybody's palate.