Add olive oil to pot and set to sauté. When hot add in onion and pepper. Cook until the onions are translucent, 5-7 minutes.
Add in sausage, seasonings, tomato and anchovy paste, and wine (if adding). Cook the sausage until the pink is gone, but it doesn't necessarily have to be thoroughly cooked, about 5-7 minutes. Add garlic.
Add pasta and water and stir. As you stir, make sure to hit the bottom of the pot to knock off any brown bits that may have occurred.
Top with sauce, don't stir.
Pressure on high for 4 minutes. Quick release the pressure.
Stir and taste. Add salt and pepper as needed. If you feel it looks too thin, just let it hang out there for a few minutes. It'll thicken up.
Use your favorite sauce and sausage for this. I love Rao's and Mazetta sauce, but use what you like. That goes for the sausage too. Use mild or hot Italian sausage, your choice.
These two factors will determine if you need the salt and pepper.