Chicken & Mushroom Ragu

Put a large pot of water on to boil.

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

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.

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

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