Taste is subjective, and I'm one of those that says, if you want to try something, go for it! FI, if you want to eat unsweetened chocolate that's fine, but don't try to talk me into it!
Despite all of the curries I make, and all of the pasta I have used, surprisingly, I have never combined the two. However, most of the curries that I make are legume based, and I don't serve on rice, as is customary. But I often do non-traditional things with them, and add grains to the curries, for added nutrition, and to thicken them - I actually like
thick curries. And if the pasta would thicken it too much for you, add a little water! It's not that complicated.
I often serve some Szechwan dishes on pasta - usually spirals or small shells, which trap all those bits and pieces much better than long noodles. These are sort of like dry curries in consistency - not real saucy, but enough to wet the noodles - so pasta would probably be good with those.