I found that comment kind of odd, since the real king of sauce absorption is spaghetti rigati - spaghetti with ridges.
Bucatini has good sauce absorption but imho its claim to fame is its thickness, mouthfeel, and rigidity, which the author hilariously and accurately refers to as "sentient". It has a mind of its own.
There are two similar noodle shapes, pici and Strozzapreti (literally "priest stranglers") but they are even harder to find.