Pasta is also good with butter and garlic powder. Or olive oil and garlic.
I know a lady who grew up with her grandmother using melted butter and ketchup on her pasta. (Italians recoil in horror).
Or, you can do as my wife does, get tomato paste, crushed tomatoes, garlic and herbs and make a batch of your own sauce. Once you know how to make something you like, make a big batch, put it in meal-size containers, and freeze them.
You can also make your own from fresh tomatoes of course. Roma or other dense varieties. Very low heat and stir till your arm falls off, then stir some more. Go easy on the herbs.
Chili’s good on pasta, too. And on mac & cheese!