1. Cook the pasta in a large pan of boiling salted water as directed on the packet until al dente. Drain, reserving some of the pasta water and set to one side.
2. Meanwhile, pre-heat the grill to high. Remove the skin from the chorizo and rip into small pieces.
3. Heat a non-stick frying pan over a medium heat and add the chorizo. Mix well and cook for 3-4 minutes until a little crispy. Reduce the heat to low and add the double cream, harissa, 100g Monterrey Jack and good pinch of salt. Pour in 120ml of the pasta water and mix into a smooth sauce.
4. Tip the pasta and turkey into the sauce and mix well. If it looks too dry, add a little more of the pasta water. Transfer to an oven proof dish and scatter over the remaining cheese. Grill for 4-5 minutes until golden. Serve immediately.
300ml double cream
3 tbsp rose harissa
180g Monterey jack cheddar
150g leftover turkey meat, shredded