Cook the Pasta:

• Place the linguine noodles in the Instant Pot.
• Add ½ cup of water and 1 tablespoon of olive oil, then stir.
• Secure the lid, set the pressure valve to “SEALING,” and press “MANUAL.” Set the time to 6 minutes.
• Allow the Instant Pot to build and release pressure naturally.

Roast the Red Bell Pepper:

• Preheat the broiler.
• Wash and slice the red bell pepper into thirds.
• Place the pieces skin-side up on a parchment-lined baking sheet.
• Brush with olive oil and broil for 8-10 minutes until charred and bubbling.
• Remove from oven, let cool, then slice or chop.

Prepare the Sauce:

• In a large saucepan over medium-high heat, combine tomato sauce, sun-dried tomatoes, shallot, garlic salt, seasoned salt, seasoned pepper, Italian seasoning, oregano, basil, minced garlic, and brown sugar.
• Bring to a boil, then reduce heat and let simmer for 15 minutes.
• Stir in the half and half, simmer for another 5 minutes, then cover and remove from heat.

Combine Everything:

• Once the pasta is done, release any remaining pressure in the Instant Pot.
• Drain excess water and return the pasta to the Instant Pot.
• Pour the tomato sauce over the pasta and toss to coat.
• Add the chopped roasted red pepper and Parmesan cheese, mixing well.

Serve:

• Plate the pasta in bowls and enjoy!