Cook pasta in a large pot of boiling water until done, approximately 8 to 10 minutes. Drain pasta, but reserve water for later use.
In a large frypan over medium heat, warm oil and saute garlic, onion and mushrooms until soft. Place endive leaves on top of vegetables in the frypan and cover until the endive leaves wilt. Stir in tomato pasta sauce and beans. Season with oregano, sugar and salt and pepper to taste. Simmer over low heat for approximately 15 to 20 minutes.
Mix the cooked pasta into the sauce. Mix in 1 cup of the reserved pasta water; stir in more if necessary to achieve desired consistency.