Many are stating that the sauce doesn't taste like Cheesecake Factory's. From my reading it seems that there are different types of Madeira wine. You want the one that is Malmsey -- more red colored rather than white. The more red the sweeter the wine. I seem to only find the white madeira locally and it is definitely not as sweet and the sauce doesn't turn out as good.

I have found that the Chicken Madeira recipe has a better sauce than the copycat pasta da vinci. I use some cornstarch to thicken it up and a bit of heavy cream to make the texture more like pasta da vinci's.

If anyone ends up dating a Cheesecake Factory cook, PLEASE get the actual recipe out of them and what kind of Madeira they use!!