In large pot (or wok), heat olive oil and add garlic; cook garlic over medium heat until it becomes fragrant (do not brown), then remove garlic and discard.
Add cherry peppers and scallions and cook (over medium heat) until the pepper skins begin to bubble. Add everything else (thru parsley) except for the pasta and cheese; bring to boil.
Reduce heat and simmer for 15-20 minutes. Meanwhile, boil pasta (salted water until al dente.) Drain pasta and add to sauce mixture, tossing until thoroughly mixed. Generously sprinkle with grated Romano or Parmesan cheese.