In a large skillet, heat 1/4 cup of olive oil and 1 tablespoon of butter over medium heat. Once the butter melts, add 5 minced garlic cloves, 1/4 to 1/2 teaspoon of crushed red pepper flakes, and 2 to 3 dashes of hot pepper sauce. Sauté for about 1 minute until the garlic turns fragrant.

Add 1 pound of chopped fresh asparagus to the skillet, season with salt and pepper, and toss to coat. Sauté the asparagus for about 8 to 10 minutes until it becomes crisp-tender and bright green.

While the asparagus cooks, bring a pot of salted water to a boil and add 1/2 pound of mostaccioli or elbow macaroni. Cook according to package instructions until al dente, about 8 to 10 minutes.

Return to the skillet and stir in 1/4 cup of shredded Parmesan cheese with the asparagus, allowing it to melt. Gently pour the cooked pasta into the skillet and toss everything until well mixed.

Transfer your Spicy Asparagus Pasta to serving plates or a large bowl. Garnish with extra Parmesan if desired, and serve immediately while hot.