Mostly agreed. There's sometimes usage as well for cylindrical shapes like rigatoni when making chunkier sauces, and smaller shapes like penne can be made in sm

Mostly agreed. There's sometimes usage as well for cylindrical shapes like rigatoni when making chunkier sauces, and smaller shapes like penne can be made in smaller pots with smaller amounts of water, thus concentrating the amount of starch in the pasta water and improving the sauce when the pasta water is added to the sauce at the end, while the smaller pot is also easier to clean for people without dishwashers. But most of the issues people mark up to spaghetti and linguini have more to do with people's cooking skills than they do with the pasta's shape.