Step 1

Put a large pot of water on to boil.

Step 2

Pour tomatoes and their juice into a medium bowl. Using your hands, break the tomatoes into chunks.

Step 3

Heat oil in an electric pressure cooker on Sauté mode. Add onion, carrots and mushrooms; cook, stirring, until the mushrooms have released their liquid, about 5 minutes. Add chicken, garlic and tomato paste. Cook, stirring occasionally, until the chicken is coated and the mixture at the bottom of the pan is beginning to brown, about 4 minutes. Add wine, salt, crushed red pepper and the tomatoes. Cook, scraping up the browned bits, until beginning to boil, about 2 minutes. Turn off the heat.

Step 4

Close and lock the lid. Cook at High pressure for 10 minutes. Release the pressure manually. Stir in rosemary.

Step 5

Meanwhile, cook pasta according to package directions. Drain and serve topped with the sauce, cheese and parsley.