1. Preheat the oven to 400°F or 204°C and line a large baking sheet with parchment paper. Set aside.

2. Place olive oil in a medium skillet and heat over medium-high heat. Once hot, carefully place the sage leaves into the oil, and fry until crisp, about 1 minute (work in batches, if necessary to not overcrowd the skillet).

3. Gently remove the fried sage leaves from the skillet using a slotted spoon and place on a paper towel-lined plate to drain. Set aside.

4. Place the diced pumpkin, garlic cloves, and diced onion on the prepared baking sheet, spreading out in an even layer.

5. Remove ¼ cup (59ml) of the oil used to fry the sage and drizzle over the vegetables. Season with salt, pepper, and nutmeg and place in the oven. Roast for 25 minutes or until the vegetables are tender and lightly charred.

6. Once roasted, transfer the vegetables to the bowl of a food processor. Add the broth, cream, and tomato paste to the bowl and blend until smooth.

7. Transfer the puree to a large skillet and bring to a low simmer over medium-low heat, stirring frequently.

8. Once simmering, add the cooked rigatoni, and stir to coat. Continue to cook for 1 minute more, just enough time to reheat the noodles. (If the sauce becomes too thick, add some of the reserved pasta water to thin).

9. Divide the sauced noodles between plates or bowls. Top the pasta with fried sage, grated parmesan, and peptias before serving.