Breaking spaghetti also depends on what dish your making. In the old days if grandmom made the macaroni by hand she wasn't making tubettini, penne, etc...They made spaghetti, or gnocci. In my house when we make a white pasta e` fagioli (pasta Fazool) we use spaghetti and break it up to soup spoon size pices. you could use some other soup type pasta but it's just not the same taste to us, all a matter of personal preference/taste, family recipe or tradition. For example when we make it red we use small shells or tubetti. Meats and Pasta are usually seperate courses. Your meatball, sausage and brochiole maybe be on the same plate as your macaroni but it's not mixed together. This idea came from chain joints like Olive Garden who tout their recipe's as straight from Italy, then boast some chicken alfredo crap as authentic which just isn't the case. That's not to say that No one in Italy never, not once, ever mixed chicken with alfredo sauce and put it on top of pasta, catch my drift?