midnight pasta with pecorino and olio santo

For the hot chili oil (olio santo):

medium-hot fresh red chili peppers, such as Fresno; coarsely chopped

or 4 dried red chili peppers, such as chile de árbol; crumbled

pure olive oil

For pasta:

Salt

dried spaghetti or other pasta shape

extra-virgin olive oil

small onion, finely chopped

garlic cloves, chopped

Freshly ground black pepper

freshly grated Pecorino Romano cheese

Chopped Italian parsley

Hot chili oil

Dried crushed red pepper (I like Aleppo pepper)