I never bother draining pasta for these types of dishes by pouring it into a colander over the sink. I just grab the pasta from the pot with tongs (or a skimmer, for cut pasta) and put it directly into the sauce. Can still add pasta water as needed, but this way's quicker and creates fewer dirty dishes.
Used A LOT more garlic, and in addition to the jalapeño peppers, added some sliced mini sweet tri-colored peppers and sliced scallions (the white part). Added sliced mushroom and chopped fresh dinosaur kale when sauce was almost done. Topped with the sliced green parts of the scallion at the end. Don’t skip the lemon zest and juice, they are essential!!