Depends on the type of hot sauce. If I would use something like Tabasco I would need to use so much for the necessary hotness level that the entire dish would only taste like Tabasco but I have a 1.500.000 scoville powder where I just have to use a little bit and the dish is sufficiently hot but still tastes like the dish is supposed to.

You also build up a tolerance so what tastes really spicy for one person is not noticeable for another.