Prepare the grill and let it burn down to medium coals. Core the tomatoes and cut an X through the skin on the bottom of each. In a bowl, toss the tomatoes, bell pepper, and chilies with 1 to 2 tablespoons of the olive oil; season with salt and pepper. Secure the chilies with metal or soaked wooden skewers so they won't fall through the grill grate. Place the tomatoes on the grill, X-side down and away from direct heat, with the other vegetables. Cover the grill and cook, turning the bell pepper and chilies to char evenly all over, until the tomatoes have softened but are still firm enough to stand on their own and the bell pepper and chilies are blistered, about 15 minutes. Put the pepper and chilies in a bowl and cover to steam and loosen the skins. Let the tomatoes cool to room temperature.

Peel the grilled vegetables. Cut the tomatoes in half horizontally and squeeze out the seeds into a sieve suspended over a bowl to catch the juices. Finely chop the tomatoes. Return the tomato pulp and any juices from the chopping board to the bowl holding the tomato juices. Seed and derib the bell pepper and chilies. Cut the bell pepper into small dice. Mash the chilies and taste to determine their heat.

Heat the remaining 2 tablespoons olive oil in a large sauti pan over medium heat until hot. Add the onion, season with salt, and sauti until softened, about 2 minutes. Add the garlic and oregano and stir. Add the tomatoes and their juice and bring to a boil over high heat. Lower the heat to medium and simmer until thickened, about 10 minutes. Add the bell pepper and mashed chilies to taste and simmer for another minute. Add the vinegar and stir in the Gorgonzola. Season to taste with salt and pepper. Keep warm.

Meanwhile, bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 12 minutes. Drain and pour into a warm serving bowl. Pour the tomato sauce over the top and add the parsley. Toss well and serve immediately.