Select 'Saute' and add oil to inner pot of Instant Pot.
Add sausage, and cook until browned, about 5 minutes. Break up the sausage if the pieces are too large. (If the sausage browns too quickly, press 'Cancel' until the Instant Pot cools down a bit and select 'Saute' again.)
Add onions and garlic. Stir until onion is translucent.
Deglaze pot with white wine, stirring until liquid has nearly evaporated.
Turn off Instant Pot.
Stir in bell peppers, sugar, dried basil, oregano, salt, black pepper, and broth or water.
Add in the tomatoes and pasta. Don't stir but just gently push down to submerge in the liquid.
Close Instant Pot Lid, and make sure steam release handle is in the 'Sealing' position.
Pressure cook on high pressure for 5 minutes.
Do a Quick Release of steam, and open the Instant Pot.
Stir in cream and simmer the pasta for a couple of minutes until heated through.
Turn off Instant Pot and if desired, let the pasta rest for a few minutes to absorb any remaining liquid.
Sprinkle each serving with Parmesan and parsley, and crushed red pepper, if using.
Prep time does not include steps that are already accounted for in the ingredient list, e.g. chopped onions, minced garlic, diced chicken, etc.
To lighten the dish, you could substitute half-and-half for the heavy cream.
The sugar adds a nice balance to the flavor of the tomatoes, but feel free to leave it out or add some grated carrots.