According to the USDA chart, about 40% of the alcohol you originally added possibly remained in the sauce. And since you were using a small amount of alcohol in the first place, it's doubtful that it had an effect on you.
Alcohol Burn-off Chart
You should definitely be able to taste it, though.
It likely had nothing to do with the condensation.
Now that it's all together, it would be very difficult to "burn off" the remianing alcohol without ruining the squid and making the pasta very soft.
But you could bake it in the oven for an hour or two.
It's impossible to remove all the alcohol, by the way. It never all "burns off."