I was watching a Japanese chef specialising in Italian cook aglio olio e peperoncino on a Japanese variety show yesterday that I realised I should do this post soon, or the fantastic four series would probably be carried forward till next year.
A quick chit-chat with your best friends Google and Wiki and you'll find that alio olio e peperoncino actually doesn't contain much else than, well, aglio (garlic), olio (oil) e peperoncini (chili peppers). And you will see that it's not really the case in my aglio olio e peperoncino. It's definitely not the authentic nor orthodox way to cook aglio olio e peperoncino, and actually, this was created from my extremely faint memory of aglio olio e peperoncino when I visited Italy some 5 years back. Maybe you could say the aglio olio e peperoncino served as the base of my "fancied-up" version. The recipe was first born out of desperation to finish a box of mixed fungi before they die out in the fridge and therefore the mushrooms. The sausages I added today are just a whim of fancy which happened to be in my freezer and add to a balanced, quick lunch. Of course, it wouldn't be a continuation of my pantry essentials series if I didn't use coriander, which is also an adaptation to my Chinese kitchen.
By the way, you have no idea how tangled my brain is from "saying" aglio olio e peperoncino so many times.