Cook pasta according to package directions. Drain well. Return pasta to hot pan. Cover and keep warm. Meanwhile, trim fat from meat. Thinly slice meat across the grain. Toss meat slices with salt and pepper.
In a large skillet, cook meat in hot oil over medium-high heat for 3 to 4 minutes or until desired doneness. Using a slotted spoon remove meat from skillet; set aside. Add onion, garlic, and crushed red pepper to skillet. Cook about 5 minutes or until onion is tender, stirring occasionally.
Stir meat, undrained tomatoes, roasted red peppers, and balsamic vinegar into onion mixture in skillet. Heat through. Add meat mixture, arugula, and parsley to hot pasta; toss to combine.
To serve, divide pasta mixture among four shallow bowls. Top with Romano cheese. Makes 4 servings.