I'm not sold that what we think of as Italian-American spaghetti needs spaghetti. I'm a must-have meat sauce (beef preferably), and meat sauce is better suited to tubular pasta like rigatoni.
I don't normally make my own sauce. Sometimes I do. I really like Victoria's sauce. Quite tasty, but pretty pricey.
Sometimes, more often that not, I do mushrooms, too. There's a pasta carried around here imported from Italy called La Molisana that I really dig.
My guilty pleasure is Kraft Tangy Italian. It's hot garbage, but it's what Mom made when I was a kid, and I still love it from time to time. The pasta especially is bad, so I do throw that away and use real pasta.
