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Bring 4 quarts water to boil in large pot.
Meanwhile, melt 2 tablespoons unsalted butter in 12-inch nonstick skillet over medium heat.
Add ½ cup chopped walnuts, 2 teaspoons chopped rosemary, and ¼ teaspoon table salt and cook, stirring often, until walnuts and butter are browned and fragrant, about 3 minutes. Transfer to bowl.
Melt remaining 4 tablespoons butter in now-empty skillet.
Add 1 pound leeks, white and light-green parts only, sliced thin and washed thoroughly; 3 thinly sliced garlic cloves; ¼ teaspoon red pepper flakes; and remaining ½ teaspoon salt and cook over medium-high heat, stirring occasionally, until softened and lightly browned, 8 to 10 minutes.
When water comes to boil, add 1 pound rigatoni and 1 tablespoon salt and cook, stirring often, until al dente.
Reserve 1 cup cooking water, then drain pasta and return it to pot.
Add leek mixture, 1 cup crumbled goat cheese, ½ cup heavy cream, and ½ cup reserved cooking water to pasta and cook over medium heat, stirring constantly, until goat cheese is melted, about 1 minute.
Adjust consistency with remaining cooking water as needed.
Serve, topping individual portions with walnut mixture.