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Bring a large pot of water to a boil over high heat. Add 1 tbsp salt, then cook the rigatoni according to package directions until al dente — tender with a slight resistance at the center. Before draining, scoop out at least 1/2 cup of the starchy pasta cooking water and set it aside. Drain the pasta and set aside.
While the pasta cooks, melt the vegan butter in a 12-inch skillet over medium heat. Continue cooking, swirling the pan frequently, until the butter turns a deep amber color and smells nutty, 4–6 minutes — watch closely, as vegan butter can go from golden to scorched quickly. Add the sage leaves and fry, turning once, until crisp and fragrant, about 1 minute. Transfer the sage leaves to a paper towel-lined plate and set aside. Pour the brown butter into a small bowl and reserve.
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