Or eating biscuits with gravy.
I don’t go to that extent, but I’ve certainly been known to collect some sauce on my fork to put on my next bite of garlic bread. Maybe I should say, I haven’t gone to that extent yet. Sounds good.
Touché, sir, touché! 
Leftover spaghetti you throw out.
Leftover sauce? Make more FRESH pasta.
Why is this difficult?
Perhaps my analogy was off. My point was that serving starch with another starch just seems odd. Rolls with mashed potatoes. Bread with pasta. It’s no wonder we’re a country of tubbies.
The primary ingredients of biscuits are flour (starch), fat, and milk. The primary ingredients of gravy are milk, fat, and flour (starch). The biscuits have eggs and baking powder, and the fat is different, but biscuits and gravy are basically the same thing.
Not that I don’t eat biscuits and gravy, or haven’t thought about putting pasta and bread being basically the same thing. 
Serving pasghetti and meatballz without Italian bread? In all my long life, at a restaurant, my own home, or anyone else’s home, I have never experienced such an odd thing. It would be “…where’s the f’ing Italian bread???” from everyone at the table.
Your pasta absorbs liquids as well as a pancake does? I’m interested in hearing your recipe!
I feel if you have enough sauce to mop up with bread, you’re putting way too much sauce on your pasta.
Don’t visit this area and have our chicken and noodles or beef and noodles over mashed potatoes. You might have an aneurysm.
Yeah…I’ve seen that over in Indiana/Ohio. Always thought it a bit weird…but on a winter’s day after a long hard day out in the cold, it seems like it would hit the spot. Now that I think about it, it’s not really that odd. Back when I was younger, broke, and had a much better metabolism, there was a cheap traditional Hungarian dish I used to make which was nothing but potatoes, onions, paprika, and noodles stewed together.
On the nosey.
salinqmind: I’ll grant you, it’s an American thing. Even Italian restaurants that are actually owned and operated by Italians have caved to that custom, it seems. It also seems that a quart of sauce per plate is the norm. It doesn’t make it right gad-demmit!
If you’re in San Diego, try Torpasta - a hollow garlic roll stuffed with pasta!