It seems that during the period 2012–2017 mezzi rigatoni (half length) pasta became our favorite dried pasta shape. Unfortunately there are no local sources of whole wheat versions, so mostly we have had to rely on Wegman's Italian Classics No. 20 regular mezzi rigatoni but then they discontinued it, making our access unreliable thereafter. At one point CostCo had a one time buy offer of 10 packages of Rummo's product which we snapped up.
Ani deserves most of the credit for these dishes here, but no one would ever know if bob were not insanely obsessed with photographing the food we eat. and he contributes to ideas and as sous chef. part of his job as minister of food propaganda at dr bob enterprises. This came from one of bob's many food posts.
https://drbobenterprises.com/recipes/images/olvlvpstai.htm#mezzirigatoni
with Romanesco
https://drbobenterprises.com/recipes/images/pastabroccolettiromanii.htm
Wegman's let us down!
ani's favorite: fiori di zucca (zucchini flowers)
https://drbobenterprises.com/recipes/olvlvpsta.htm#fiori
perhaps with radicchio e speck (ham)
The sauces are hard to identify after the fact...
Barilla is now owned by a US company so we are a bit suspicious of it:
https://www.barilla.com/en-us/products/pasta/classic-blue-box/mezzi-rigatoni
They state:
"Mezzi Rigatoni combines the heartiness of traditional Rigatoni – a cut that is most commonly used in Southern and Central Italy – with a smaller size, which makes for a charming variation of an old favorite. It’s sure to delight your family and friends.The large diameter and ridges of Mezzi Rigatoni make it ideal for retaining sauces on the entire surface, inside and out! Try Mezzi Rigatoni with chunkier meat or vegetable-based sauces, refined dairy-based sauces, like a mushroom cream sauce, tomato sauces, or spicy sauces. Mezzi Rigatoni is also delicious in baked casserole dishes, known as “pasta al forno."
If only some of these were locally available:
https://www.google.com/search?q=mezzi+rigatoni+integrale&oq=mezzi+rigatoni+integrale