Bring a large pot of salted water to a boil for pasta. Heat a large skillet over medium-high heat. Add the ground beef, season with salt and pepper, and cook, breaking into small bits, until browned through, about 5 minutes.

Add the chopped onion and carrots to the skillet. Cook, stirring occasionally, until softened and fragrant, about 7 minutes.

Stir in the red curry paste (2 tablespoons for mild, 3 for more heat) and cook until darkened in color, 2 to 3 minutes. Add the tomato sauce and stir to combine.

Reduce heat and let the sauce simmer gently for 10 minutes. Meanwhile, cook the pasta until al dente and drain.

Stir the heavy cream into the sauce and warm through. Toss the pasta into the sauce until well coated. Season with salt and pepper to taste and serve.