You can go different things.
Marinara sauce (What Italians call gravy) is basic. You can do either meat with this (as I discussed above) with a parve cheese, or you can do pasta with dairy.
Other ideas: Broccoli rabe, garlic, EVOO, red pepper flakes (can add Jack’s Italian sausage for meat, or Pecorino Romano for dairy)
Pasta fazool (either sauce and Cannelini beans, or cannelini beans cooked with garlic, EVOO, parsley, red pepper flakes and vegetable broth with Pecorino)
The list goes on and on.
I enjoy pasta so much that for Pesach, I’ll do zucchini ribbons as pasta, spaghetti squash, and I’ll even make my own pasta and ravioli from a mixture of cake meal, matza meal, eggs, and EVOO.
A rabbi once told me that my having Italian geneaology shows in my culinary tastes and abilities.