After making the copycat Cheesecake Factory recipe for Pasta DaVinci, I was very much disappointed. The madeira sauce was not at all like the one at the Cheesecake Factory. I think the madeira sauce should have not included heavy cream, and definitely should have not include sour cream. If you have had Pasta DaVinci at the Cheescake Factory, the color of the madeira sauce is the color of the wine and not like a white sauce. My thoughts is the madeira sauce should be made with madeira wine and beef stock and should simmer for a good 20 minutes or so to thicken up. Next time I make this recipe, I am going to make the madeira sauce as in the copycat Cheesecake Factory Chicken Madeira recipe. Any other suggestions?