1/2 sm. onion
5 tsp. butter
1-2 tbsp. olive oil
1/2 lb. pork loin
3/8 c. dry white wine
1 bouillon cube, chicken
1/2 env. saffron, pinch
3 c. pasta twists, fusilli
1 tsp. cornstarch
3/8 c. milk
15 capers in vinegar
Dash of Worcestershire sauce

Chop onion and saute in butter and one tablespoon of oil. Cut meat into small cubes and brown quickly in pan. Moisten with wine, let it evaporate, then season with bouillon. Boil a gallon of water, salt it and sprinkle in saffron and cook pasta al dente.

Dissolve the cornstarch in cold milk and add to the ragout along with well drained capers. Season with dash of Worcestershire sauce, stir and remove from heat. Pour over pasta and serve at once. Serves 4.