I think it’s basically the same, with no chili pepper. Which shouldn’t be sweet but hot.
Anyway, I think I posted somewhere my home recipe for that…
EDIT: found!
Some people love to fry peppers with garlic. I do that only if I have fresh peppers. With dried peppers, i just crumble them into the oil as soon as I turn off the flame. If you let it rest for a few minutes, they will release their flavour anyway. If your pasta seems too dry, you can add a little bit of leftover cooking water, or some raw oil.
Please, do note that this is one of the few pasta dishes that has to frankly taste like garlic. I’ll repeat myself, but one of the most common error of italian cuisine abroad is to put too much garlic. Usually in recipes you should only slightly guess its presence, or it would cover the other main tastes.
Conversely here, in aglio olio e peperoncino, garlic is a main taste.
Which is another common mistake, that I tend to forgive if the sauce is really well done.