Ingredients
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1 28-ounce can no-salt-added whole peeled tomatoes, preferably San Marzano
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¼ cup extra-virgin olive oil
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1 medium onion, chopped
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2 medium carrots, chopped
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8 ounces cremini mushrooms, quartered
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1 ¾ pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
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2 cloves garlic, grated
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¼ cup tomato paste
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½ cup dry red wine
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½ teaspoon salt
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¼ teaspoon crushed red pepper
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1 tablespoon chopped fresh rosemary
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1 pound whole-wheat linguine or fettuccine
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½ cup grated Romano cheese
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½ cup chopped fresh parsley
Directions
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Put a large pot of water on to boil.
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Pour tomatoes and their juice into a medium bowl. Using your hands, break the tomatoes into chunks.
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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.
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Close and lock the lid. Cook at High pressure for 10 minutes. Release the pressure manually. Stir in rosemary.
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Meanwhile, cook pasta according to package directions. Drain and serve topped with the sauce, cheese and parsley.
