Recipe 01Reaper Carbonara
Guanciale, three yolks, a heretical dollop of our Red Wine & Reaper. Ready in 12 minutes flat.
Read Recipe →
Ready-to-Eat Pasta Sauce
Slow-simmered with sangiovese, charred garlic and a wallop of Carolina Reaper. Sauce that bites back — bottled while it's still angry.
Small batch, big mouth. Available until the pot runs dry.

We started this kitchen because every jar on the supermarket shelf tasted like an apology. Watery. Polite. Loaded with sugar to hide the fact that nobody actually cooked it.
So we cracked open the cellar, threw a Sangiovese in the pot, charred a fistful of garlic, and dropped in chilies that would make your nonna chase you out of the kitchen with a wooden spoon. We don't apologize for the heat. We don't apologize for anything.
Three weeknight rituals from the YNS test kitchen. No special equipment. No nonna's permission.
Recipe 01Guanciale, three yolks, a heretical dollop of our Red Wine & Reaper. Ready in 12 minutes flat.
Read Recipe →
Recipe 02Caramelize onions until they confess. Toss with bucatini and our slow-simmered marinara.
Read Recipe →
Recipe 03All three sauces, one pot, a Sunday afternoon. Feeds eight. Argues with twelve.
Read Recipe →We're in 200+ independent grocers, bottle shops and corner delis across the US — and the walk-in pantries of a few chefs who really should know better.

New drops, secret recipes, and the occasional rant. One email a month. We promise to never be polite.