Bring a large pot of generously salted water to a rolling boil. Add rigatoni and cook until 1 minute shy of al dente according to package instructions. Scoop out and reserve 1 full cup of starchy pasta water before draining.

While pasta cooks, heat 1 tablespoon olive oil and 2 tablespoons butter in a large deep cast iron skillet over medium heat. Add the fresh sage leaves and fry for 1 to 2 minutes until crisp and aromatic. Remove half of the fried sage leaves with a slotted spoon and set aside on a paper towel for garnish.

In the same skillet, add the halal beef sausage. Break it into bite-sized crumbles with a wooden spoon and cook for 6 to 7 minutes until nicely browned and caramelized on the edges.

Add minced garlic and cook for 1 minute until fragrant. Stir in the pure pumpkin puree, chicken bone broth, nutmeg, chili flakes, salt, and black pepper, stirring vigorously to deglaze any browned bits from the bottom of the pan.

Reduce heat to low and pour in the heavy cream. Simmer gently for 3 to 4 minutes until the sauce turns vibrant, silky, and slightly thickened.

Add the drained rigatoni and freshly grated Parmigiano Reggiano directly into the simmering pumpkin sauce. Toss continuously for 2 minutes over low heat, splashing in 1/4 to 1/2 cup of reserved hot pasta water, until the sauce clings lustrously to every tube and ridge of the pasta.

Ladle into warm shallow pasta bowls. Garnish with the reserved crispy fried sage leaves, extra shaved parmesan, and freshly cracked black pepper. Serve immediately!