Preheat oven to 375 degrees. Grease a 2-quart souffle dish.
Cook and drain pasta according to package directions.
In a large mixing bowl, beat 6 egg yolks with electric mixer until thick and lemon colored, approximately 5 minutes. (This may also be done in a food processor.) Stir in Parmesan cheese, ham, pepper, red pepper sauce and cooked pasta.
In another mixing bowl, beat 8 egg whites until soft peaks form. Fold about 1/2 cup of whites into yolk mixture to lighten it, then fold yolk mixture carefully into whites, using a rubber spatula and being careful not to over mix.
Pour mixture into a prepared souffle dish. Smooth the top, then draw a circle with your finger or a knife on top of souffle about 2 inches from rim of dish. This causes the center to rise higher than sides and forms a cap. Bake at 375 degrees for 20 to 25 minutes.