re: Pasta sauce...Red or white (other)...whatcha got.

A whole Italian world of stuff exists besides red/white sauce on pasta. The condiments (pasta toppings) could fill an encyclopedia.

I try to cook seasonally, especially Italian influence dishes, so right now, I’m cooking down eggplant, onions, and garlic into a thick, clingy topping. It is great with small shapes to catch and hold the semi chunky eggplant.

Or try this: cut up a head of broccoli into small florets, blanch, and combine in a big bowl with whole milk ricotta, a bit of (real) grated Parmesan, and black pepper: toss with hot cooked pasta until blended.

If you want to broaden your pasta horizons, this is an excellent cookbook with legit modern Italian flavors and combinations: LINK