This odd and cunning pasta is called "radiatore," meaning "radiator," of course. I saw some in the grocery store and had to try it.
It's the most interesting thing in pasta I've seen lately. Higher in surface area than rotini or fusilli, it has a unique "mouth feel" I found most excellent. It reminds me of ground beef, in fact.
In researching, I stumbled upon this site, the National Pasta Association.
There, we can see several types of pasta which are new to me. I found especially interesting the pipe rigate, the gigli, ("little ears"), and campanelle (“bells”).
And I really need to get some rotelle, also known as "wagon wheels." I haven't had them since I was a kid, and maybe only once.