Method
Set a large pan on medium-high heat. Add the oil and butter. When the butter foams, add the mushrooms. Ignore the mushrooms for 5–7 minutes until they get a good sear on one side, then stir them, lightly salt them, and cook another 5–7 minutes until brown.
Add the sliced garlic and cook for 1 minute until fragrant, don’t burn the garlic.
Add the sausage and break it up with a spoon, cooking it until it gets a nice level of brownness.
Add the fennel seeds and black pepper, and stir to coat in the fat, about 30 seconds.
Add the tomato paste and cook for 1–2 minutes.
Add the honey and chilli flakes to taste.
Remove from the heat and add half the parmesan. Season with salt and pepper to taste.
Boil your pasta per their cooking directions in heavily salted water. Reserve 1 cup of pasta water. Drain the pasta. Add the pasta to your pan with the sausage (or add everything to very large bowl). Add pasta water, stirring, until a smooth sauce forms. The pasta water and the cooking fat will continue emulsifying as you stir, so keep adding pasta water and stirring until you get a glossy sauce.
Top with the remaining parmesan and serve, ideally with a sharp salad.