In a large pot on medium heat melt coconut oil. Add chorizo and cook until links are firm and cooked through.
Remove links and slice into 1/4 - 1/2 inch rounds. Return to pot and brown on both sides.
Once browned, add garlic, onion, and mushrooms. When onions begin to soften add roasted tomatoes and broth. Cover and bring to a boil.
Once boiling, add rigatoni and press down to ensure pasta is completely covered. Bring to a boil, then reduce to simmer and cover. Cook according to package instructions or until desired tenderness.
Remove from heat and stir in kale. Season with salt and pepper to taste. Stir in cilantro and serve.