Heat oil in a saucepan over medium-high heat; add the sliced salami, cooking until golden, 3 to 4 min. Transfer to a paper towel to drain. In the same saucepan, cook the diced pumpkin and onion until soft and caramelized, 5 min. Stir in the garlic and spices, cook 1 min. Stir in the milk and reduce to a gentle simmer. Cover and cook until pumpkin is tender, 12 to 15 min.
Transfer the sauce to a blender and purée until smooth. Coarsely chop the cooked salami, reserving 2 tbsp (30 mL) for garnish and stir into the sauce with the basil and half the chives.
Cook the pasta according to package directions and reserve 1 cup (250 mL) pasta water before draining. Toss the pasta with half the grated cheese and divide among 4 bowls. Thin out the sauce with spoonfuls of reserved pasta water, if needed, then ladle the sauce over the pasta and garnish with remaining salami, chives and grated cheese.
How To: Slice & Dice Master the art of pumpkin cutting with these simple steps: 1. Use a classic 8- to 10-in. (20 to 25 cm) chef’s knife to cut around the stem – remove and discard. Next, cut the pumpkin into wedges by following the ridges as a guide. 2. Remove seeds with a spoon and peel off the remaining skin using the chef’s knife. 3. Cut flesh into large chunks and use immediately or wrap in plastic wrap and store in the refrigerator for up to three days.