It has everything to do with the consistency of the sauce and how well it sticks to the pasta. For example, spaghetti with a meat sauce isn’t a great choice because the meat won’t actually stick to the pasta and you’ll have to scoop up that meat “manually.” Better is pappardelle, which has a huge surface area that causes the meat to stick to the pasta.
I hear you… it’s definitely not about one tasting better than others, but maybe more about the eating experience. I do think there’s a legitimate argument about how different pasta shapes encourage different pasta to sauce ratios, but at the end of the day it’s just the two elements coming together and the taste is what it is. We should all enjoy it the way we want to! I just wanted to explain why some people talk about certain sauces and certain pasta shapes “belonging” together.