Pastas coated in a tomato sauce need a wine with similar acidity to taste full and balanced. A medium body red wine like a Chianti or Barbera would pair nicely, as the body of the wine would not overpower the pasta. If you add meat, mushrooms, or other accoutrements consider stepping the wine up to a Primitivo or a Super Tuscan. The added body will take care of the intensity of the additional ingredients. All of these wines have the extra bonus of being regional pairings.