Pasta in Rundown Sauce – The New York Times

Versions of rundown sauce are popular across Jamaica, the Caribbean and its diaspora. Known for the way this sauce runs down and coats any ingredient introduced to its deliciousness, this version cooks down anchovies, ginger and lime into a fragrant broth of coconut milk, which then coats large shell pasta. Some fresh, grated cheese, a finish of scallions and a squeeze of lime completes the dish.