I find Frank's RedHot sauce to be piquant enough to make those who "don't do spicy" think they they are doing very spicy, but isn't going to hurt anyone. Ready available, cheap as chips.
Have you tried the green Tabasco? May work for a change up.
For me, few other sauces share the taste profile of Tabasco peppers. I like 'Encona' (West Indian Scotch Bonnet pepper sauce - not for the faint of heart) because of the flavour. The heat is just a bonus. Similar flavour.
Dave's Cool Cayenne might get you there. Texas Pete's, perhaps?
I'm not a huge fan of Cholula sauce, Pepper Plant, or similar. There's a taste in there I just can't get on with. Similarly with some Chipotle based sauces.
Having sensitive souls on the receiving end of my cooking I have found that using flavours to hint at spice will go a long way. I then add some cayenne pepper to my own meal for actual heat.
Using proportionately more paprika/cumin than cayenne/chili can give you a chili flavour (with other spices too) without heat. For some Indian food I use ground cardamom/cumin/ginger/white pepper to give the right flavour profile without heat (and again, I add my own heat later).
In England there's a dish with meat pies, mashed potatoes, and a parsley sauce (and stewed eels for those who would). Traditionally "Pie & Mash" is served with malt vinegar that's had pickled chili peppers steeped in there. Not sure which pepper, but it's a good way to add a different flavour note.
