Italian expat here.

Probably not many know of Marille (it's been basically forgotten by Italians, too), the first example - the first that I know of, at least - of "pasta shape deliberately designed to hold more sauce".

It was a sort of celebrity stunt by Voiello (quite a name in Italian Pasta, based in Neaples) who hired Giugiaro Design to create a new pasta type: https://www.italdesign.it/project/marille/

[Sadly, it did not work so well in the market: the point where the three "folds" met tended to remain undercooked, being way more thick than the rest].