So much can be done with pasta that whole books and websites are dedicated to the topic. To keep it simple we will look at two key styles.
Creamy Sauce - Dry whites are a good option here. Consider Spainish, Italian or Austrian or maybe opt for an unoaked Charonnay or Pinot Blanc.
Tomato Sauce - Think of Mediterranean wines here. Go for light, fruity reds, in particular wines from Tuscany.