Preheat oven to 350 degrees. In a 9-by-13-inch pan, toss together tomatillos, bell peppers, chili pepper, onion, garlic and 2 tablespoons of the olive oil. Season with salt and pepper. Roast, uncovered, for 1 hour or until mixture is slightly browned, stirring occasionally.

Meanwhile, cook pasta according to package directions; drain and set aside. Remove casing from chorizo, if present. In a large Dutch oven, cook chorizo in remaining 2 tablespoons olive oil until cooked through. Remove from heat; do not drain. Add roasted pepper mixture, including liquid. Cool mixture slightly, then puree in a food processor or blender. Return mixture to Dutch oven. Stir in cream; cook and stir until sauce starts to thicken. Add rigatoni and heat through. If desired, garnish with cilantro.