Place each pepper over a medium-high flame on a gas stove, turning as the skin blackens on each side. When the skin is thoroughly blackened, remove from the flame and place in a plastic zip-top bag. Seal the bag and repeat with the remaining peppers, adding each to the bag and resealing it. Allow peppers to steam inside the plastic bag for 15-20 minutes.

If you do not have a gas stove, place peppers on a foil-lined baking sheet and place under the broiler for about 20 minutes, turning as needed. Remove from the oven and place in the plastic bag to steam.

Remove steamed peppers from the bag. Remove the stems, seeds and skins. Roughly chop and set aside.

In a medium dutch oven, heat the olive oil over medium-high heat. Add the shallots and garlic and cook until soft and fragrant, about 3-4 minutes. Add the peppers and the white wine; cook until most of the wine has cooked off. Add 1 1/2 cups of the chicken stock, 1 teaspoon of salt and the dried oregano. Simmer for about 20 minutes, or until peppers are soft.

Remove sauce from the heat. Using a traditional or stick blender, carefully blend the sauce until smooth. Return to heat and add the half-and-half. If the sauce is too thick, add some of the remaining chicken stock to reach your desired consistency. Season with additional salt and pepper to taste.

Toss with cooked pasta and serve warm.